Paneer

This recipe is for making hard paneer, which is used in dishes like butter paneer and palak paneer

Ingredients

Whole milk - 8 cups [1/2 gallon]
Acetic acid [sirka] - 1/4 cup [can vary]

Method

1. Boil milk (be careful, it should not stick to the bottom of the utensil)
2. As the milk comes to boil, momentarily take it off the stove and add the white vinegar slowly and stir the milk gently
3. The curd will start separating and the color of the whey will be light greenish [if not then add more vinegar]
   
4. Put the pan back on stove for less than a minute and turn off the stove
5. Strain through the cheese cloth in a strainer
6. Rinse the curd with cold water to take off the vinegar flavor
7. Wrap the cheese cloth onto itself and squeeze the excess water
   
8. Shape the curd in the cheese cloth in to a block and wrap it tightly
   
9. Place a heavy pan or books on the the above cheese cloth bundle for around 1 hr to drain excess water and paneer is made
   
10. Slice the paneer into pieces and store them in fridge
    
11. For long term storage, I normally saute' the paneer in oil and deep freeze it for 3wks