Paneer (homemade cheese)

Preparation

1. We introduce the milk into the glass. Bring it to the boiling point and turn off the thermomix as soon as the light corresponding to 100º comes on. To do this, if we have the milk at room temperature, we will program 10 minutes, 100º, speed 2. We monitor the process so that, as soon as the 100º light comes on, turn off the machine, even if the time has not run out. If, on the other hand, with 10 minutes it does not reach 100º, we will add a couple of more minutes until it reaches them.

2. We put the butterfly and we program 1 minute, speed 1. Meanwhile, we are gradually pouring the lemon juice through the mouth until everything is in the glass.

3. We cover the inside of the basket with a gauze or fine cloth. On it, we pour the mixture and strain it. Once the serum has drained, we wrap it with the gauze and press well to finish draining it.

4. We arrange the mixture in a glass container, preferably square or rectangular so that the cheese takes its shape. We cover with plastic wrap so that it touches the surface of the mixture, so that no air remains. And we put weight on top, one kilo is enough. It can be used to make weight, a brick of milk or a package of rice or chickpeas, for example.

5. We put in the refrigerator and take out after two hours.

6. And we have it ready. When we are going to use it, we will cut it into pieces.