1 litre milk or the qty you want..method is same.
in case you have no fresh milk use 1 cup milk powder ( sugarless)
add hot water tabout 1.5 cups to make good thick lump free milk if using milk powder
1-2 tbsp lime juice.
Boil milk either fresh or the milk powder milk , in a vessel, as it comes up boiling , slowly add the lime juice while stirring the milk gently with one hand, ( see pics )
You will see that milk begins to curdle..wait for few minutes and add more lime juice only if you see there are some milky liquid left…the curdling process will leave all the thick fat and water separate..
Now add some ice cubes if you have or chilled water to the curdled milk, to stop the cooking of fat and to get a correct texture of the paneer, and to remove the lemony taste, remove water by draining the whey ( save this whey for making chapati dough )
when all the watery liquid is removed, drain in a sieve
, or a colander with fine holes, even a tea sieve will do as I have used in the pic above..keep a cup or bowl below to collect more water.
Sieve it through a colander and then make the bundle.
After an hour, remove the thick collected fat from the tea sieve, now use a fine cheesecloth or any good clean thin white fabric to tie the paneer and to get a firmer cheese.
Make a bundle, wring it as much as you can to remove water , then keep tied on a door handle or above a vessel, or tie it to a kitchen tap to drip water.
I used a colander upside down,placed the thick paneer which is almost water free, placed a heavy stone pestle on top
After an hour the water completely drained out and I got a nice round firm block of paneer.
To make it even more firm, I stored in fridge.
This is my easy method for small quantities of paneer making process especially when my milk curdles by itself due to intense heat ( weather ), or when i have no fresh milk and i use a milk powder as substitute..
You can also simply tie in a bundle, let it hang from a tap, for few hours, check on it, wring it more and you will get a nice big round of firm paneer. To get a shape you need to keep a heavy object on top of the bundle like a stone !.
there are some paneer making boxes too available in market, but i use what ever is handy .
Get perfect crumble free paneer …so good to slice! the above is made from milk powder
no difference in shape taste texture from fresh milk paneer or the milk powder paneerexcept a mild sweetish taste in the milk powder paneer, but it didnt matter .
Stored in fridge for use next day!
and a quick video to show how milk powder can be used to make paneer easily at home .