Reduced Fat Homemade Cheese - Indian Paneer

1. 1

   Heat milk to boiling over medium-high heat, stirring frequently.

2. 2

   Stir in vinegar; remove from heat.

3. 3

   The milk will separate into curds (solids) and whey (liquid).

4. 4

   Line larger colander with cheesecloth or muslin; place in sink.

5. 5

   Pour curds and whey mixture into lined colander.

6. 6

   Lift edges of cloth; swirl to remove excess liquid.

7. 7

   Completely wrap curds in cloth; return to colander.

8. 8

   Place large jar or similar filled with water on curds to press them down.

9. 9

   Lease undisturbed for 5 to 6 hours.

10. 10

    Remove weight and remove cheese to cutting board; discard cheesecloth.

11. 11

    Cut cheese into 1/2 inch cubes.

12. 12

    Cover and refrigerate for 2 to 12 hours.

13. 13

    Add cheese to pan sprayed with oil.

14. 14

    Fry 4 to 5 minutes until golden brown.

15. 15

    Remove and drain on paper towels.

16. 16

    Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.