Paneer

If you're looking for a way to make your small child think you are both genius and magician, try making paneer. Paneer is one of those things that always seems a bit surprising that it works as well as it does. I made mine with lemon juice, but I've seen recipes that use buttermilk and sometimes even yoghurt. The yoghurt recipes would be nice if you plan to use the cheese in a dessert and don't want it quite so tangy.

You Will Need:

6 cups whole milk

Juice of 3 lemons, strained

Bring the milk to a boil. Add the lemon juice. Stir until the milk curdles. Cover and remove from heat. Let sit twenty minutes.

Set a colander in the sink lined with a piece of muslin. Strain through cloth and squeeze out all the fluid. Tie a knot in the muslin and place it back in the colander. Fill a 1 quart jar with water and use it to weight the cheese. Let drain, under weight for at least two hours, or as long as four (it should form pretty solidly in about two).

Remove from cloth, wrap tightly in plastic and refrigerate.