Paneer/How to make paneer

After a 3 day trip, my refridgerated milk started turning sour. So my only option was to make paneer with it.

Paneer is curdled milk, used in many Indian curries.

I have used mainly curd to curdle the milk. I have only used 1 tbsp vinegar as I felt the paneer will taste sour. Further curdling was done with curd. Some people use citric acid too.

Milk - 1 1/2 lt

Curd - 5 tbsp

Vinegar - 1 tbsp

Start by boiling the milk.

Once it starts boiling, add 1 tbsp vinegar.

Stir.

Simmer.

Keep a strainer with a muslin cloth on it ready.

Into the test of the curdled milk, add diluted curd.

Keep adding spoonfuls of curd and boiling / simmering, removing the cheese, until only the whey is left.

Now make a 'kizhi'.

Show under running water for 1 minute and squeeze.

Leave inside strainer for 20-30 minutes.

Then take a rectangular box and press the paneer into shape. Do not remove the cloth.

We now need to squeeze out all the water from the paneer.

After 2 hrs..

I got around 400gms of paneer from the 1 1/2 lts of milk. Not bad, eh?