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1
Pour the milk into a large saucepan and bring it to a boil over medium-high heat, stirring frequently to prevent the milk from scorching.
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2
When it comes to a boil, stir in the vinegar.
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3
Remove the pan from the heat and set it aside until the cheese separates and leaves behind a pale green, thin, watery whey, 15 to 30 seconds.
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4
Line a colander with a double layer of cheesecloth or a clean dishcloth, making sure there is about 2 to 3 inches hanging over the rim of the colander.
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5
Place the colander in the sink, then pour the cheese and whey into the colander, and let it drain.
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6
Once the cheese is slightly cool to the touch, gather the edges of the cloth and fold them over to cover it.
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7
Fill a heavy pot with water, and set it directly on top of the cloth-wrapped cheese in the colander.
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8
Set this aside until the cheese is firm, 3 to 5 hours.
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9
(The weight will press on the cheese and force out almost all of its moisture.)
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10
Remove the weight and unwrap the firm, milky-white cheese.
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11
Wrap it in plastic wrap and refrigerate it for up to 1 week.
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12
(You can also freeze the cheese, sealed in a freezer-safe self-seal bag, for up to 2 months.
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13
Thaw the paneer in the refrigerator before using it.)
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14
Fried Paneer:
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15
To fry paneer, you have two options: one is deep-frying; the other is pan-frying (my preferred method).
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16
To deep-fry paneer, cut the fresh cheese into 1-inch cubes (or any other size).
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17
Pour canola oil to a depth of 2 to 3 inches into a wok, Dutch oven, or medium-size saucepan.
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18
Heat the oil over medium heat until a candy or oil thermometer inserted into the oil (without touching the pans bottom) registers 350F.
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19
(An alternative way to see if the oil is at the right temperature for deep-frying is to gently fl ick a drop of water over it.
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20
If the pearllike drop skitters across the surface, the oil is ready.)
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21
Line a plate or cookie sheet with three or four sheets of paper towels.
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22
Once the oil is ready, gently slide in the paneer cubes.
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23
Fry, turning them occasionally, until they are golden brown and crispy, 3 to 5 minutes.
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24
The oil will spatter because of some moisture in the cheese, so please be careful.
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25
Remove the fried paneer cubes with a slotted spoon, and allow them to drain on the paper towels.
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26
To pan-fry the cubes, heat 1/4 cup canola oil in a large nonstick skillet over medium heat.
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27
Add the cubes in a single layer and cook, turning them occasionally, until all sides are honey-brown and crispy, 7 to 10 minutes.
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28
Transfer them to a paper-towel-lined plate to drain.
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29
One and a quarter pounds of fresh paneer will yield about 3 cups fried cheese (1-inch cubes).
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30
To store fried paneer, place the cubes in a bowl of water and refrigerate for up to a week, changing the water daily.
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31
You can also freeze the cubes (without immersing them in water) in a freezer-safe self-seal bag for up to 2 months.
