[Indian] Homemade Paneer

Whenever I ordered a paneer dish at an Indian restaurant (that tofu-like cheese curd) I always imagined it was made by some mysterious complicated process. That was until I asked my Indian coworker who exclaimed that it was in fact one of the easiest things to make. She explained it to me like this: boil milk, add lemon juice, allow to curdle and press in a cheese cloth. Now doesn't that sound easy?

Ingredients:

• Half gallon milk (whole or 2% reduced fat will give the best flavor)
• 1/4 cup lemon juice
• 1 clove garlic, minced
• Dried spices of your choice (you can get creative here, I used parsley)
• Cheesecloth & strainer

Directions:

1. Gently bring milk to a boil in a large pot over medium heat, stirring occasionally so it doesn't scorch.
2. Mix lemon juice with half of a cup of hot water.
3. As the milk comes to a boil, turn off the heat and gradually stir in the lemon juice mixture. The milk will begin to curdle and the curds will separate from the whey (the clear yellowish liquid).
4. Once separated, pour the mixture over a cheesecloth lined strainer.
5. Wrap the curds in the cloth, run under cold water and squeeze the excess liquid out.
6. Mix in garlic and spices using your hands (if desired).
7. Shape the curds wrapped in cheesecloth into a block and place between two plates, setting something heavy on top to squeeze out excess liquid.
8. Refrigerate for an hour or over night and you are now ready to use it for your recipe!

Nutrition: 2 oz. whole milk paneer will be about 160 calories according to one source.. but it's hard to say.