The basic method remains the same, but I now own a nice little digital food thermometer. And that makes all the difference! These are now available everywhere in Pune and I am so thrilled with mine. It comes with a holder, like a pen, which keep it clean and safe from damage. Its read out is in both Fahrenheit and Centigrade .
2 litres milk .You can use full cream milk or pasteurized and homogenised double toned milk .If using raw milk, bring it to the boil and then cool down to 120 F.
100 ml white vinegar or the juice of two lemons
1.Heat the milk to 120 degrees F. Check the exact temperature with the thermometer.
2.Slowly pour in the vinegar while stirring the milk gently. Keep stirring for 2 minutes while the milk separates and forms the curds.
3.Cover and let stand for half an hour.
4. Pour the curds into the fabric bag and drain the whey or pour through a muslin lined strainer. Reserve the whey for use in chapathi and pastry dough.
5. Squeeze the extra whey out of the curds. Gather the edges of the muslin together or bag and wash the curds in running water. This gets rid of the extra vinegar or lime juice .Squeeze again and let the curds drain for half an hour in the strainer or in a 5 inch paneer maker.The more water drained out leads to a firmer curd which can then be cut into cubes.
6. Two litres of milk will produce about 350 gms of paneer.
7. The only difference in using full cream milk is that the texture of the paneer is creamier.
8. If you use the paneer raw in salads or on bread you can add a tablespoon of cream to the curds at the end. Add a pinch of salt for taste.