Paneer is an Indian Cheese which is prepared with milk. It can be used in many different dishes such as Rougaille Paneer, Palak Paneer, Paneer and Potato Curry and so on. It can also be used as desserts such as Milk Laddu, Rasmalai, and more.
I usually prepare it once a week and keep it in the freezer so that whenever I want to make a dish whether it is sweet or salty, I can get it ready made. Here, in Mauritius we use Milk Powder most of the time and I use to prepare Paneer with it. You can use the brick ones too for this recipe.
Today, I am going to show you how to make it.
Homemade Paneer Recipe
1 litre of Milk
~ Boil the milk in low heat.
~ When it is boiling, add a little by little the vinegar in the milk till you find the milk separating from the water. The water must be clear.
~ Take it off the stove and leave to cool down for 10 to 15 minutes.
~ Taking a thin cloth, sieve the milk until all the water is drained.
~ Wash it under the tap water so that it does not get the sour taste of vinegar.
~ Drain the water well and tie the thin cloth which contains the paneer.
~ Put it into the fridge for an hour in order to harden.
~ Finally, you can take it out and cut it into cubes or whatever shapes you want to.
You can put it in a plastic container and keep it in the freezer if you are not going to use it immediately without cutting it.