Authentic Indian Paneer
Serves:
2
Difficulty:
Easy
Ready in:
20 minutes
- 500ml lower fat or semi-skimmed milk
- 2 tbsp white vinegar
- Optional muslin cloth
- Gently heat the milk in a pan until warm (careful not to over heat and let the milk bubble).
- Once warm slowly add the vinegar and stir to combine, watching the milk gradually curdle.
- Once curdled, pour the milk and vinegar mixture through a fine sieve to separate the solid and liquids.
- Optional: tightly wrap the curdled milk solids in a muslin cloth and chill before cutting into cubes.
For an indulgent treat, Paneer can be made using full cream or whole milk (higher fat content) to give a softer textured cheese.
