Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I'm officially full.
Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I'm officially full.
You'll need a thin cloth, like cheesecloth, to strain the cheese.
Cooking Instructions
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Step 1
Bring the Milk (1.9 L) to a boil, stirring occasionally so that it does not stick to the bottom of the vessel. Once it boils turn the stove off.
Step 2
Add the Distilled White Vinegar (45 mL) one tablespoon at at time while continuously stirring. Continue to stir until a clear liquid, the whey, starts to separate.
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