Paneer (Cottage Cheese)

1. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.