Paneer (Indian Cheese)

Indian cheese Paneer. It is nice to fry, add to curry or grill like Tandoori chicken.

  • 1 l (33 fl oz) Milk (full fat)
  • 1-2 tbsp Vinegar, lemon or lime juice
  • Salt and/or whole Cumin seeds if you want

  1. Bring the milk to a boil. Remove the casserole from the heat.
  2. Add the vinegar slowly. Keep stirring while adding it.
  3. When the milk started to separate, stop adding vinegar, otherwise it will be sour.
  4. Wait for 5-10 minutes.
  5. Drain the milk with a rough cloth. (Don’t throw the liquid part. It is “whey” and quite tasty.)
  6. Squeeze the cheese with something heavy.
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