Paneer

I had some odds and ends of milk products to use up (skim milk, half-and-half, and buttermilk), so I thought I’d try making cheese. It is easy and fast, and the only ingredients are milk, lemon juice (or some other acid to curdle the milk), and salt. No fancy gadgets are required, either–just a piece of cheesecloth or a thin, lint-free towel, a saucepan, a couple of plates, a colander, and some kind of weight to press the liquid out of the curd.

Curdling the Milk

Straining the Curd

Strained Cheese Curd

Pressing the Curd

Finished