- 1). Pour milk into pot and set over low heat, stirring occasionally. Let the milk come to a simmer--you want bubbles to form and pop. Leave the heat on.
- 2). Give the buttermilk a shake, then pour it into the milk, stirring gently. The milk will begin to curdle immediately. Clumps will form and the milk will become lighter, looking more like skim milk than whole.
- 3). Pour in the acid a few tablespoons at a time, still stirring. More curds will form and the liquid will lose its white color entirely, becoming clear and yellow.
- 4). Turn off the heat and prepare the sieve. Move the sieve to the sink, letting it balance by itself if possible, and line it with cheesecloth.
- 5). Pour the curd mixture slowly through the sieve. The liquid (whey) will drain away, leaving the curds. Let the curds drain for approximately 1 hour.
- 6). Remove the cheesecloth, with the paneer in it, to a flat plate or cutting board. Ensure the cheesecloth is wrapped completely around the cheese and press the package into a rough square, then place the other plate or cutting board on top of it. Weight the top plate or board to encourage more liquid to drain from the paneer. Move the assembly to the refrigerator to drain and compress for approximately 1 to 2 hours.
- 7). Unwrap the paneer and run it through a food processor for a few minutes or knead it by hand until it is creamy but not too sticky. If the paneer sticks or smears, it needs more draining. If it does not become a coherent ball, it needs just a few drops of milk.
- 8). Form the paneer into a rough cube and cut into 6- to 8-ounce sections, then rewrap in fresh cheesecloth and a zip-top bag and refrigerate for up to one day or freeze for up to three weeks.
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