Paneer

INGREDIENTS

1/2 gallon whole milk

1/2 cup distilled vinegar

Salt to taste

Special Equipment - Cheese Cloth Strainer

Directions

Place a large pot on the stove on medium heat. Add the milk and bring to a simmer, stirring occasionally.

Once the milk is simmering add the vinegar slowly while stirring. Once there is a green hue enough vinegar has been added.

Immediately drain the cheese curds through a cheese cloth draped over a strainer.

Keeping the cheese inside the cloth, shape it into a cube, then place it on top of 3-4 layers of paper towels.

Put a heavy pot on top of the cheese and let rest for 2 hours. Refrigerate after it cools.

Best if consumed within 7 days.

NOTES

Making your own cheese means you can flavor it or add it into any dish you like for a unique flavor. It doesn't have to be nor do I expect you to eat it plain.