Paneer
This cheese is very easy and
fast to make
and can be used in place of tofu in recipes or just eaten plain.
Heat 1 gallon milk to 185°F
Add ¼ cup white vinegar (if the
milk does not separate into curds and a clear green liquid, slowly add
more
vinegar,
1 T at a time until the whey is a clear green – more vinegar is needed
during the winter months for fresh milk
since there are more milk solids in
winter produced milk)
Allow to sit in pot for 15 minutes
Gently ladle curds into a
cheesecloth lined colander
Hang to drain for several hours
Remove from cheesecloth and cut
into cubes
Salt to taste