Paneer

"Indian fresh cheese. Use it for any recipe that calls for paneer."
 
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Ready In:
30mins
Ingredients:
3
Serves:
8
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ingredients

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directions

  • Line a colander with a triple layer of cheesecloth and set in the sink.
  • Bring the milk and salt to a boil in a large saucepan over medium-high heat.
  • Stir in the vinegar or lemon juice. Reduce the heat to low and cook until the milk curdles, about 30 seconds.
  • Pour the milk mixture through the cheesecloth and let the curds drain for 10 minutes.
  • Pull the edges of the cheesecloth together to form a pouch and twist the pouch to squeeze out as much liquid as possible from the cheese curds.
  • Place the taut, twisted cheese pouch between two large plates. Weigh down the top plate with a heavy Dutch oven, heavy cans or brick.
  • Set aside at room temperature until the cheese is firm and set, about 30 minutes.
  • When the cheese is a firm block, cut it into 1-inch cubes. At this point, the cheese can be refrigerated in an airtight container for up to 1 day.

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