How to make Paneer (Indian Cheese)

Steps

1. 1

   Pour 2 liters of full fat milk into a heavy bottom pot.

2. 2

   Bring the milk to a gentle boil on medium heat, stirring occasionally to ensure the milk doesn't get scorched at the bottom.

3. 3

   When the milk comes to a boil, turn off the stove and stir in 2 tablespoons of vinegar.

4. 4

   Observe the milk; it should begin to split, separating the solids (curds) and the whey. The whey should be clear or yellowish, not milky.

5. 5

   If the milk did not curdle fully or still looks milky, stir in 1 tablespoon more of vinegar and boil on medium heat until it curdles fully, then turn off immediately to avoid hardening.

6. 6

   Place a colander over a large bowl to collect the whey and spread a cheese cloth or muslin cloth over it.

7. 7

   Transfer the paneer and the whey into the lined colander (you may need to do this in two batches).

8. 8

   Pour cold water all over the paneer curds to rinse off the vinegar flavor thoroughly.

9. 9

   Gather the edges of the cloth and bundle the paneer to form a round shape, squeezing off any excess liquid.

10. 10

    Make a knot and hang the paneer bundle on your faucet for 30 minutes to drain completely.

    Start 30-minute timer
11. 11

    Remove the knot and twist the edges of the cloth. Place the bundle on a flat colander, plate, or wooden board.

12. 12

    Press down the cloth and place a heavy object (weighing 2.5 to 3 kg, such as a cast iron pot or rice bags) on it to set.

13. 13

    Let the paneer set at room temperature (or in the refrigerator if the environment is very hot) for 3 to 4 hours.

    Start 4-hour timer
14. 14

    Unpack the cheese from the cloth and cut into 1-inch cubes.