Paneer

Paneer is a favorite to add to many different shaaks. Here is a homemade recipe that can be used right away or saved in the freezer for use at a later time. Although this recipe uses 2% milk, you can use skim milk, but the amount of curds made will be reduced. The rest of the recipe will not be affected by this substitution.
Ingredients:

• 8 cups 2% milk
• 2 tbsp lemon juice

Directions:

Place the milk in a large pot on the stove and start it on med heat. Wait for the milk to boil. Occasionally stir the pot while waiting every few minutes. Once it begins to boil, turn off the heat. Add 2 tbsp of lemon juice to the pot. Then remove the pot from the stove and run it through a strainer over the sink. Wash the remaining curds in the strainer under the faucet. Squeeze out any additionally water. Then place it in a blender and blend the mixture. 

Paneer ready to be baked.

Preheat the toaster oven to 400 F. Prepare a small toaster oven baking pan with either butter or cooking oil spray. Spread out the curd mixture onto the pan and pat it down nicely. Place it in the toaster oven and wait until it is golden brown on the bottom. This should take about 20 minutes. Once done, remove from the toaster oven and wait for it to cool a little. Then cut the sheet of paneer into about 1/2 inch size squares. They are then ready to be added to a shaak or can be cooled down further and stored in the fridge or freezer for future use.

Finished paneer.