Paneer is a frequently used cheese in Indian cuisine. We have started making this cheese. We started making it whenever we realized that we had too much milk in our household. Rather than seeing the milk go bad, making paneer is a great option.
- 5dl or more milk (ideally full milk to have a high fat content)
- 1dl vinegar (or lemon juice)
- heat the milk while regularly stirring; do not bring to a boil
- add vinegar to milk and keep the milk on lowest possible hear
- let the milk curdle and cool down before draining the liquid whey through a cheese cloth
- press the curdled mass together in the table cloth to get rid of most excess liquid
- keep the paneer refrigerated and use within a few days
Comment: Paneer is good in sauces or sprinkled on salad. The more milk fat in the milk the better the consistency; I add butter if we are using low-fat milk, in order to get the fat back up to a good level