Step 1 -
Pour 1/2 lit milk in a heavy bottomed saucepan or pot on medium to low flame.
"Doodhacha Toap - Milk Container" is my entry for Click!
Step 2 -
Remember a watched milk never boils too!! ;-) Keep looking!!
Keep a ladle inside to avoid milk boiling over.
Keep the curdling agent ready. Any of the following will work
1. plain curds or yogurt or
2. Leftover whey or
3. Lemon or
About 1 Tbsp or 2 of each should work. But keep more amount handy just in case.
As the milk starts to boil, add the curdling agent, and watch how the milk curdles. Add more if needed.
The milk solid separates from the milk liquid. The milk liquid is whey and milk solid is Indian cottage cheese - Paneer or Chhena.
Carefully separate the cheese with a ladle
Pour the cheese in a clean muslin cloth kept on top of another pot
Tie the muslin cloth in a pouch so all the extra water gets drained away in the container below. You can keep some weight on the pouch to remove excess water.
Call Little Miss Muffet, here's whey!! :-)
Paneer is ready!!