Easy Homemade Cheese Recipe | Paneer
Recipe Information
Paneer
Add 1.5 gallons of full fat milk to a deep saucepan.
Set the heat to medium and bring the milk to a boil, keeping an eye on it to prevent boiling over.
Once the milk reaches boiling point, turn off the heat.
Add 1 tablespoon of apple cider vinegar to the milk to separate the fat from the water, repeating until the fat separates (2-3 tablespoons may be needed).
Strain the separated mixture using a saucepan with a strainer lined with cheesecloth, placing it in the sink to drain excess water.
Pull the cheesecloth up to prevent it from going under the cheese and drain excess water.
Repeat the straining process if necessary, adding more of the separated mixture to the cheesecloth.
Gather the cheese in the cheesecloth and drain away all the water.
Cover the cheese with the cheesecloth and place another saucepan filled with water on top for added weight, ensuring the saucepan is level to prevent spills.
Press down on the saucepan to extract additional water from the cheese and let it sit for 2 hours.
After 2 hours, uncover the cheese and remove the cheesecloth to reveal the pressed cheese.
Place the cheese upside down on a plate to remove it from the cheesecloth.
Equipment Needed
Spice Level:
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