Paneer (Home Made Cheese)

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Ingredients:

• 6 litres milk
• 1 small cup vinegar
• 1 cheese cloth (or similar)

Directions:

• Bring milk slowly (pic 1) to a simmer. Simmer 2 minutes.
• Add vinegar (The paneer becomes obvious - photo 2).
• Keep boiling for another 2 minutes.
• Take the pot off of the heat.
• Strain the pot through a cheese cloth using a strainer (pic 3).
• Squeeze (pic 4), leaving the cloth twisted.
• Put a pot of cold water (not too heavy) on top to strain for 10 minutes. (pic 5)
• Unwrap and store or use immediately.
• The paneer will keep for a few days in fridge

Mash (crumble) paneer between fingers for Fried Paneer, dice for Saag Paneer

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