自制帕尼尔奶酪 Homemade Paneer

准备一个干净的湿纱布垫在漏勺上，再架上同样大小的深碗中，通过漏勺沥去乳清液体。Line a small fine mesh colander with a clean, damp muslin cloth. Place on top of a deep bowl of the same diameter, so that the colander is suspended over the rim of the bowl. This is to prevent the cheese from soaking in its own liquid.

将牛奶倒入不粘锅中，以中火加热煮约5-10分钟。当牛奶开始沸腾时加入盐，这个时候的味道应该稍微过咸，再加入柠檬汁继续搅拌约3-5分钟，直到牛奶表面出现凝乳，熄火。Place milk in a large nonstick pot over medium heat. Cook and stir for about 5-10 minutes, till the milk starts to boil. Add salt; adjust taste, which should be slightly over salty. Stir in lemon juice. Continue stirring for about 3-5 minutes till curds form on the surface of the milk. Switch off heat.

将凝乳舀入准备好的细布中，静置1小时沥干。Using a strainer with a handle, scoop the curds into the prepared muslin. Stand for 1 hour to drain.

拧紧纱布以沥去更多乳清液体后，将纱布放入深碗中，上面置放碟子，再加上罐头压紧，收入冰箱冷藏一晚。Gather the edges of the cloth and twist it to compact the cheese and squeeze out any remaining liquid. Return to the strainer and move the twisted cloth “tail” to one side. Place a small saucer on top of the surface and weigh it down with a heavy canned food. This will compact the cheese. Chill overnight in the refrigerator.

第二天，将奶酪从纱布中取出，存入密封容器中，保持冷藏并在2-3天内食用完毕。如果放入冷冻收藏，则可保存1个月。Next day, remove cheese from cloth and store in an air tight container. Keep chilled and consume/use within 2-3 days. Paneer can also be kept frozen for 1 month. Before use, thaw in the chiller until soft.

奶酪可涂抹在面包、饼干，切细后拌入沙拉，或切成方块用于烹调其他菜肴。Spread onto bread, crackers, break up and toss into salads or cut into cubes for cooking other dishes.