Paneer (Cottage Cheese)

Paneer (Cottage Cheese)

Ingredients

  • 1 gallon whole milk
  • 1 cup distilled white vinegar
  • cheesecloth


Directions

  1. Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.
  2. Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.

05/14/2018
Paneer (Cottage Cheese), recipe PT15M PT1H 5 455 calories

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