Lunch: Homemade Paneer
Ingredients
1 liter whole milk
1/4 cup white vinegar
Instructions
Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle.
Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
