Paneer is easy to make at home. I like to make it in small batches as it is a fresh cheese and does not keep for more than a few days in the refrigerator. I like to make a paneer and spinach curry with it. But it has many uses and can be fried like halloumi and added to salads.
All you need is a litre of non homogenised whole milk, I like to use raw milk if possible. 1 tablespoon of acid like lemon juice or apple cider vinegar and 1/2 teaspoon of salt. First heat the milk up to just about simmering then remove from the heat and add the acid, I used lemon juice here. Prepare a sieve over a bowl with some muslin cloth or a scalded new chuck cloth.
Leave the milk and acid to sit for ten minutes until the curds start to seperate, if this does not happen after ten minutes then add a little more acid and leave again. When the curds are clearly separating pour it all into the lined sieve and let it drain for half an hour.
Give it a little squeeze to remove as much liquid as possible then open up the parcel and add the salt, mix it in with a fork.
Now wrap it in the muslin cloth again and place a weight on top and pop it in the refrigerator to press overnight.
In the morning open up your parcel and cut into cubes, you can use it straight away or refrigerate for up to 3 days.A 50gm portion of paneer has just 0.6gms of carbs.