Paneer
Servings: 4
Ingredients
- 1/2 gallon whole milk
- 1/8 cup distilled white vinegar OR lemon juice approximately
Instructions
- Bring the milk to a boil, stirring to make sure it doesn't burn or char on the bottom of the pan.
- Turn off the heat and add 1 tbsp of the vinegar or lemon juice. Keep stirring and the milk should start to separate into whey and cheese curds. If the milk does not start to separate, keep adding vinegar or lemon juice little by little until it does. Stir until the whey is almost clear.
- Prep a sieve or colander by putting a cheesecloth or strong paper towel (a few layers work best).
- Drain out the whey by pouring the paneer + whey into the prepped sieve. What remains in the sieve is the paneer.
Notes
This paneer is still loose. If you want to use the paneer for bhurji, you can use it as is. If you want to cube it to use in a curry, get rid of as much of the whey as you can by squeezing the paneer in the cheesecloth. It helps to put a weight on top of the cheesecloth-wrapped paneer for a few hours (at least 3-4 for best results) so the whey continues to drain out.