Indian Paneer Cheese

1. 1

   In a heavy saucepan bring cream (or whole milk) to just boiling.

2. 2

   Remove from heat and slowly add vinegar.

3. 3

   Stir and leave to crdle (aprox 5-6 min).

4. 4

   Pour through a colander lined with muslin and allow to drain.

5. 5

   ball up in muslin and squeese remaining curd and refridgerate.

6. 6

   Chop cheese into large cubes it is now redy to use in your curry.

* Per serving · 4 servings · Values may vary.

No additional tips available.