Homemade Paneer | पनीर बनाये घर पर

Making Paneer at home is way easier than it sounds. It doesn't take much longer than the time it would take to boil milk, and it results in Paneer that is much softer and super in texture when compared to the packaged store-bought varieties we can buy here in Berlin.
My grandfather used to make a small batch of fresh paneer almost every day for breakfast, to spread on his toast. This fresh ricotta like cheese was his favourite bread-spread and I would wait patiently by his side as he carefully waited for the small milk pot to come to a simmer, add in a squeeze of lemon juice and then carefully strain out a couple of tablespoons of fresh paneer crumble.
In this recipe, we go one step further from my grandfathers routine to make a cohesive block of paneer that can be cut into cubes and added to curries like palak paneer, shahi paneer or be used for dishes like paneer tikka.
Fresh homemade paneer is one of the true delights of life and when you make a batch, do try a cube or two with just a light sprinkle of salt. That's how my father and I would devour more than warranted quantities freshly made paneer (to my mothers' dismay).
Full ingredients list, description and some ideas on how to use the leftover whey: indishious.com/en/recipes/hom...
Music for indishious by Bryan Cooke
00:00 Intro
00:26 Heat the milk
01:11 Equipment
01:32 Split the milk
02:20 Separate milk and whey
03:30 Press the paneer
04:15 Refrigerate
04:35 Cut in cubes
Enjoy!