Paneer | Cottage Cheese is a type of fresh cheese in chewy texture, you can make it and eat it right away. It doesn't required ageing and culturing. Homemade paneer is always the best than the store bought one. It is fresh, soft and taste so good. I never thought making paneer at home is simple. You will need just only 2 ingredients to make paneer. You can make tons of delicious paneer dishes like tikki/patties, curries, sweets, etc., I made Rasagullas with this paneer, it turned out great. I will be sharing that recipe soon.
Take the milk in a pan, bring it to boil on medium flame.
Stir in the lemon juice to the milk, it should begins to curdle up immediately.
Now close the pan with its lid and let it sit for about 10 minutes to separate the curd and whey completely.
Once the curd and whey separated, strain the curd in colander or strainer, which is lined with cheesecloth or clean cotton cloth.
Gather the corner of cheesecloth and squeeze to drain the excess whey from the paneer.
Take the paneer in a plate and Keep some weight on it and leave it for about an hour to remove the moisture.
After it's set, cut them into blocks, transfer into ziplock bag and store it in refrigerator for 2 days.