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How to make Homemade Paneer/Cheese/Tschaman
Ingredients:
• ½ gallon, full fat milk or low fat 2% milk
• ½ cup vinegar or lemon juice available at supermarket or concentrated lemon juice from 2 medium lemons
Method:
• Brush the bottom of pan with oil. This will glaze the pan so that milk does not stick or burn while boiling. (Milk can be boiled in microwave also).
• Pour milk in a pan.
• Bring milk to boil at medium heat.
• As milk starts boiling, add vinegar or lemon juice slowly and keep on stirring.
 • Keep on adding vinegar slowly until milk starts curdling (do not add lemon juice or vinegar quickly or abruptly).
• Stir gently until curd separates from whey.
• Let curd separate totally from greenish liquid whey.
• Strain whey and pour off the curdled paneer on cheesecloth or stainless steel fine strainer.
• After all the water is strained, transfer paneer to a round shaped pan, cover with place and put weight on it to get the shape.
• Remove the weight and let paneer cool in refrigerator.
• After 10 minutes paneer is ready. Now it can be cut into desired shape.
• Homemade paneer is ready to cook or fry.
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