Homemade Paneer

Ingrédients

• 1 gallon full fat whole milk
• 3 tablespoons vinegar or lemon juice
• 3 tablespoons water
• 4 to 5 ice cubes

Préparation

1. 1

   In a glass, mix the vinegar with water and keep it aside. Also keep the ice cubes ready and close to the stove top.

2. 2

   In a heavy bottom pan, pour the full fat milk and let it come to boil. Keep stirring to avoid the milk from getting burnt at the bottom of the pan.

3. 3

   Once it comes to a boil, switch off the heat and pour the ice cubes. This will drop the temperature instantly and that helps to give a smooth texture to the paneer.

4. 4

   Pour the vinegar and water, keep stirring, and you will notice the milk curdled and whey got separated.

5. 5

   Place a muslin cloth on a colander and strain the curdled milk. You can choose to save the whey and use in soup or stew, or discard.

6. 6

   Run cold water on the paneer to wash off any excess sour taste from the vinegar.

7. 7

   Bring the edges of the cloth and squeeze off all the excess water. Tie the edges and place sometime heavy on top like a motor pestle or a heavy plate and leave aside for 4 to 5 hours or overnight in the refrigerator. This will drain off all the excess water and set the paneer.

8. 8

   Once it's set, untie and slice the block into bite size pieces.