HOMEMADE PANEER

1 medium block of cheese, 45 minutes total

INGREDIENTS

• 1/2 Gallon Organic Whole Milk

• 1/4 Cup Fresh Lemon Juice

• 1/4 Cup Organic Yogurt

DIRECTIONS

1. Pour the milk into a big pot over medium/ high heat (keep an eye on it to make sure the milk doesn't boil over).

2. Once the milk is boiling, turn the heat down to a medium-low (but keep the milk at a low boil). Add the lemon juice. The minute you put the lemon juice in, it will start to curdle. Stir very gently with a wooden spoon. The lemon juice will move to the center and form curds.

3. Once the cheese starts forming into curds, add the yogurt. Gently stir. If you want soft paneer, take it off immediately, if you want hard paneer, leave it on for 5-10 mins.

4. Ladle the paneer into a bowl with a strainer over it lined with a cheesecloth. Gently press the paneer into the strainer to drain the liquid.

5. Take 2 opposite ends of the cheese cloth and tie and do the same with the other 2 ends so that they are criss- crossed. Leave that over the strainer for 30 minutes so that the cheese can form into a block and continue to strain. Enjoy!

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Notes

• Kaphas don't do great with cheese but they do okay with paneer. If you are a kapha and you are going to have cheese - have paneer.

• Option to save the whey that is left over and use for soups, stews, curries, rice etc. BUT this is an acidic whey, so it has more of the sour taste. Only add a little bit to these dishes.

• Great in the summer-winter. Avoid in late winter and spring as that is kapha season and cheese has a congesting effect in general, but, especially during that season.

• Lasts 2-3 days in the fridge.