Paneer (homemade cheese)

Yield: 6 Servings

Measure Ingredient
1 gallon Milk
1 cup Vinegar
Vegetable oil

In a pot, bring the milk to a boil, but do not let it scorch. Add the vinegar. Let the mixture separate completely, a few seconds. Strain the mixture through a cheesecloth. Twist the cheesecloth to squeeze out the liquid. Set the cloth on a flat surface and weigh down with a large saucepan filled with water to the top. Let sit until all the liquid is gone and a firm cake is formed, 1 to 1-½ hours. Cut the cake into 1-inch cubes.

In a pan, lightly saute the cubes in vegetable oil. Makes enough for 2 recipes.

NOTE: The unused portion may be wrapped tightly in foil and plastic and frozen. Thaw before using. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas

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