Instant Pot Paneer

Instant Pot Paneer in 1 Minute !

— No Need to boil the milk
— No need to monitor in between
— Dump and go method

Ingredients:
1/2 Gal Milk (Pasteurized Milk)
3 tbsp Lime juice (or Vinegar)

Method:
Add milk and vinegar to the Instant pot and close the Lid
Valve on Sealing position —> Pressure cook —> More —> 1 Min —> NPR( Natural pressure release) for 6 minutes and then QPR (Quick release) and your chena is be ready.

Make paneer out of it or use to make rasmamalai or any Indian sweets.

To make Paneer:
Add iced cold water in the Instant pot once you open it so that it brings down the temperature of milk curdles. Next strain the curds through a cheesecloth and rinse the curds with cold water. This really helps to cool the cheese and it helps wash away the lemon juice or vinegar.
Then, gather up the corners of the cloth and squeeze out the excess liquid from the cheese.
Place the curds along with the cheesecloth on a flat surface and place some heavy object on the top. This will help to remove excess water out of it.
Place the whole thing on counter top for ~2-3 hour and refrigerate for 1-2 hour. Refrigeration really helps firm up the cheese. Otherwise, the curds will crumble quite easily when you cut into the paneer or cook with it.