Fresh Paneer

  • Fresh Paneer
Source: Mother
Serves: 1 disc about 8 inches
Time: 50 mins to make

Good with: Chappatis

  • 1/4 cup vinegar
  • 1 gallon whole milk

  • cheese cloth
  • 2 large pans to fill up a gallon of milk
  • 1 pot steamer insert to fit in your large pan
  • add water in your deep pan just enough to cover the surface; water should be a very thin film; only so the milk doesn't get burnt
  • turn on the gas at high heat and slowly pour the full gallon of milk into into the pan
  • it should take about 15 to 20 minute for the milk to heat up; keep a close eye on it; don't stir the milk at any point while it heats up
  • while you're waiting, place your pot streamer in your second pan and line it with a cheese cloth
  • add vinegar to the milk when you start seeing see a couple of tiny bubbles form in the middle
  • NOTE: milk should actually NEVER BOIL, otherwise you won't get any paneer out of it; only pour the vinegar when it's about to boil
  • after adding the vinegar, shut the gas off and with a spoon start to move around the milk so it begin to curdle and separate
  • you should see the cheese forming a clear greenish liquid around it
  • slowly pour the contents of the pan in your second pan with the cheese cloth setup
  • wrap the cloth around the cheese and drain out as much liquid as you can from underneath the second pot
  • fill up a kettle with water to the top and place it on top the wrapped cheese cloth
  • let it sit for 30 minutes, until the disc takes shape
  • after 30 minutes unwrap the cheese and place it in a saran wrap in the fridge; let it sit in the fridge for an hour before cooking; or you can make in a bhurji style right away
  • *paneer stays fresh uncooked for about two days; or you can freeze it for a longer duration!
  • *I usually cut it in cubes at this point and do a dry rub before I place it in the fridge