Milk - 2 litres
Lime -2 0r 3
Clean muslin cloth
Boil milk in a deep vessel. Squeeze in the juice of a lime and stir well.
Allow it to boil for some more time. Milk will become transparent and the paneer will float on the top. (you can squeeze another lime till its transparent).
Strain it through a strainer with a vessel beneath. Do not discard the water. This is whey and is very nutritious. This whey water can be used in curdling the milk for the next time and can be stored in the refrigerator for a month. The recipe using whey is here.
Run through cold water, transfer it to the muslin cloth and tie with the twine. Twist the cloth to remove the water completely. Allow it to hang for 15 more minutes.
Place a heavy weight on it for about an hour. Take out and cut into cubes. If you want scrambled paneer, skip the step of placing a weight. This paneer can be used in curries and gravies cubed or crumbled. Click here for Paneer bharta recipe.