Paneer is a unripened fresh and delicate Indian cheese made from cow milk in Indian subcontinent, with consitency of Tofu. Vegans can substitute Paneer with Tofu. Paneer, which rich in nutrients but not too heavy on calories, involves somewhat delicate making procedure.It is made by curdling milk, tying the residence whey in muslin cloth, and then placing under pressure to solidify.

Paneer is versatile dairy product and used to make sweets, snacks or curry vegetables. Even though making paneer seems complicated , with experience, one gets better with it. If the first time results are not good, do not give up, please try again.

Ingredients

1 liter whole milk
1/2 table spoon vinegar or lemon/lime juice
2 tablespoon Water

Preparation

1. Dissolve the vinegar (lime/lemon) in milk. Bring to boil. Stir continuously while boiling.
2. When the milk curdles fully, switch off the heat. Cover for 3-4 minutes.
3. Drain into a muslin cloth. Hold pouch under running water.
4. Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.