Learning to Make Paneer: A Hands-On Biology Lesson for High Schoolers

In 10th grade biology class, I learned an unique experience in Vermont: We spent a month learning how to make cheese. Unlike other students who studied the animal kingdom or carbon cycle, we became proficient in producing different kinds of cheeses including mozzarella using beakers and Bunsen burners with our teacher’s guidance. The process was not as complicated as it seemed since high school sophomores could do it too!
Among all types of cheese, paneer is the most accessible to make at home because you only need two ingredients: milk and lemon juice. To begin making this Indian delicacy, bring whole milk to a gentle boil for just a few minutes while stirring frequently to prevent burning. Once it starts bubbling vigorously, switch off heat and add lemon juice that will cause the mixture to separate into curds (solid part) and whey (liquid).
Next, strain everything through cheesecloth-lined colander so you’re left with only solids. Squeeze out any excess liquid before forming a ball shape; then let it drain for several minutes. Place the block inside an elevated container or bowl to give some pressure using weight like cans over a period of approximately twenty (20) minutes, ensuring that the disk becomes compact and firm eventually. And you’re done! It is astonishingly quick compared with the effort spent at shops acquiring 6oz-commercially manufactured blocks valued about nine bucks per packet; in contrast, half gallon milk and a lemon will produce twelve (12) oz fresh cheese far less costly!
Additionally, paneer has various merits, such as it tastes remarkably different from its commercialized counterparts since homemade variants are rich and tender rather than elastic or rubbery. In this case, your own cheese block may crumble easily because of the delicacy; however, that’s perfectly fine!
Making paneer at home is a fun experiment to learn more about food science while having the pride of crafting homemade dishes. After successfully producing these soft cubes of heavenly flavor for friends or guests, you can rest assured they will be pleasantly astonished when seeing how amazing and rewardingly enjoyable making your cheese feels! Be mindful; after disclosing such new-found capability in this arena people could reasonably assume that your fresh supply would never cease.