Paneer

Instructions

1. 1

   Heat Milk: Pour milk to a heavy bottom pot & bring it to a gentle boil on a medium heat. Stir occasionally to ensure the milk doesn't get scorched at the bottom.

2. 2

   Curdle Milk: When the milk comes to a boil, turn off the stove and stir in 2 tablespoons of vinegar. You should see the milk begins to split, separating the solids and the whey. If done correctly, whey should be clear or yellowish but not milky.

3. 3

   Troubleshooting: If the milk did not curdle fully or still looks milky, stir 1 tbsp more vinegar. Boil on a medium heat till it curdles fully. Turn off immediately and do not overcook else paneer can become hard.

4. 4

   Strain & Rinse: Place a colander over a large bowl to collect the whey. Spread a cheese cloth over it. Transfer the paneer and the whey in 2 batches. Pour cold water all over the paneer to rinse off the vinegar really well.

5. 5

   Drain the Liquid: Gather the edges of the cloth in your hand and bundle the paneer to form a round shape. Squeeze off any excess liquid. Make a knot and hang the paneer on to your faucet, for 30 mins to drain completely.

6. 6

   Set the Paneer: Remove the knot and twist the edges of the cloth. Place bundle on a flat colander or a wooden board. Press down the cloth & place a heavy object (like a cast iron pot & rice bags) on it. Let the paneer set at room temperature or in the refrigerator (if hot) for 3 to 4 hours

7. 7

   Dice the Paneer: Unpack the cheese from the cloth. You will see a dent and it is normal. Cut the paneer to 1 inch cubes. Refrigerate in a air tight container and use within 2 to 3 weeks or freeze up to 3 months.