I prefer making home made Paneer as it is easy, tastier and definitely much more fresher than the store bought Paneer. It just takes couple of minutes to make it and it can be stored in the freezer for a long time. But I usually make small quantities and use it up at one shot.
Milk - 1/2 gallon
Lemon Juice - 2 tsp
How to make?
Boil the milk in a pan.
When the milk starts boiling fully, slowly add the lemon juice and keep stirring with one hand.
The paneer would start to separate leaving the whey behind. Switch off the stove and allow it to cool for 5 minutes.
Strain the paneer using a strainer. Collect the whey in a container. Whey can be used to make Ricotta Cheese.
Wash the paneer using cold water so the lemon juice smell goes off and strain it again.
Place the paneer on a cotton or muslin cloth and tie a tight knot.
Keep pressing the cloth with your knuckles till all the water is drained out.
Shape the cloth to a rectangular shape and place it under a heavy weight for 3 to 4 hours.
The paneer can now be cut into small cubes and used.
Left over paneer can be stored in a ziploc and refrigerated or can be mixed with chappathi or paratha dough while kneading.