Home Made Paneer
Home made Indian Cheese / Paneer
Milk – 1 quart
Approx ¼ of a gallon or 947 ml
Rice Vinegar – 3 tbsps
Boil the milk.
When the forth forms on the top turn off the heat and let it rest for couple of minutes.
Now add the 3 tbsps of rice vinegar and mix well.
Let it rest for 10 minutes. Slowly the milk will start to curdle.
Meanwhile put the cheese cloth or muslin cloth on top of a drainer.
Pour the milk mixture and quickly rinse it with cold water. This ensures that the paneer doesn’t smell like vinegar.
Tie a knot and squeeze as much water as you can and hung it for 1/2 an hour.
After half an hour I keep this paneer bundle in the drainer again and keep any heavy object on top of this so that any excess water gets drained.
That’s it. Paneer is ready.
I usually don’t go for any shapes. Just crumble them and store them in refrigerator or use them right away.
Instead of vinegar, you can use lemon juice also. But make sure you rinse the curdled milk well.