Homemade Paneer- Serves 6 (yields about 350g)
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Paneer or farmer’s cheese (also known as Indian cottage cheese) is a common, non-melting fresh cheese usually made at home with leftover full-cream milk. A very popular vegetarian protein substitute in India, paneer curries and appetizers are loved by vegetarians and meat-eaters alike. Unlike other cheese, it doesn’t require the use of rennet and is made simply by separating hot milk using an acid like vinegar, lemon juice or yogurt. My recipe below is easy to make and requires no special equipment, and once you have mastered the technique of homemade paneer, you will never go back to buying its store bought version.
Image by Abhishek Mahajan from Pixels
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Ingredients for Homemade Paneer2 liters of fresh full cream milk
3-4 tablespoons white vinegar OR 1/4 cup lemon juice large cheese cloth or handkerchief |
Recipe |
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Note : Paneer can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze paneer, cut into cubes and store in a ziploc bag.
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