Homemade Paneer

Recipe yields - 500 gms of paneer Prep Time: 2 mins Cook Time: 20-25 mins Ingredients

Method of Preparation

Line a large colander with a large double layer of cheesecloth, and set it in your sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom. Alternatively, you can also keep it in the microwave and set it for 20 minutes and then 2 minute increments till it boils.
Add the vinegar and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. This is perfect!
Switch off the flame and let it rest for 5 minutes. This ensures the complete separation of the curd and the whey.
Remove the pot and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the vinegar.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Repeat the process a couple of times till most of the water is squeezed out.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with something heavy such as your mortar and pestle. This will squeeze out additional water. Leave as is for 30 minutes
Remove the plate and the weight and transfer the paneer to the refrigerator to set for about 1 hour
Unwrap your beautiful disc of homemade paneer.

You can now use this in any dish such as Palak Paneer or Lettuce Wraps or your Paneer Soup.

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