Paneer

Paneer
Ingredients:

• 1/2 gallon of whole milk
• 1/4 pint of half and half (optional)
• 3 tbs of vinegar mixed in 3 tbs of warm water

Method: Heat the milk and the half and half on medium heat till it is ready to boil over. Add the vinegar mixture and stir. When the milk curdles, the crumbled paneer and the yellow water separates, turn off the heat. Let mixture cool down for a few minutes. Strain this mixture through a muslin/or cotton cloth. Gently rinse the curdled crumbled paneer with cold water. Wring out as moisture as possible. Pack and shape the crumbled paneer into a square block and store in the refrigerator for several hours under heavy weight.
Tips: For making koftas, the crumbled paneer can be used as is. To make paneer cubes, the crumble paneer needs to be packed and shaped and stored in the refrigerator for several hours under heavy weights, before it can be cut into cubes.