Recipe courtesy of Bal Arneson
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Total:
1 hr 5 min
Prep:
5 min
Inactive:
1 hr
Yield:
1/2 pound
Level:
Easy

Ingredients

  • 4 cups whole milk
  • 1/4 cup vinegar

Directions

Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer paneer. Remove the paneer from the cheesecloth, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.

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