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
- Bring the milk to a boil. Remove the casserole from the heat.
- Add the vinegar slowly. Keep stirring while adding it.
- When the milk started to separate, stop adding vinegar, otherwise it will be sour.
- Wait for 5-10 minutes.
- Drain the milk with a rough cloth. (Don’t throw the liquid part. It is “whey” and quite tasty.)
- Squeeze the cheese with something heavy.
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- Bring the milk to a boil. You can add salt or cumin if you want.
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- When you add enough vinegar, the milk will start to separate.
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- The first cloth with the cheese inside do drain away the liquid. After a few minutes, squeze it.
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- This is whey, the liquid part that’s left. Don’t throw it away, it tastes nice.
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- Squeeze with something heavy for 1 hour.
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- Done!
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- Fried with butter. Nice topping for curry