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Paneer, basically, is ricotta’s Indian cousin. Sure, you can buy it in neat little blocks at the store, but there’s nothing quite like fresh paneer. My mom makes it 5-6 times a month- and anything you make with it, be it paranthas, palak paneer, or in wraps. You can substitute it for tofu, chicken, or potatoes- it’s a great source of protein!
INGREDIENTS
½ gallon of milk
2 tablespoons vinegar
Yeah. That’s it. That’s all you need. I didn’t even include an ingredients shot, because that’s way too much work for just two ingredients.
You need a big ol’ pot for the paneer. Pour the milk in, and put the heat on medium-low. Turning the heat on high will make the milk curdle and explode and catch fire. That’s what my mother says, and well, what she says goes.
You need to heat this to the point of boiling, and if it boils over, everything will go wrong and your paneer will be a failure. Paneer really isn’t as perilous as this. I’m just dramatic. But it IS bad if it boils over. On the other hand, it needs to be on the brink of boiling over before you pour in the vinegar. The bubbles should be rising to the top.So just stand there and watch it. Don’t break eye contact.
Once it’s boiling, pour in the vinegar. The milk will immediately “break”, so turn the heat off. Now leave it to cool for about half an hour.
Once it’s cooled down a bit, pour it into a colander lined with cheesecloth, or paper towels. I’d recommend using paper towels, cause that’s what my mom does, and I’ve never had paneer better than hers. It’s not like I’m biased, or anything. Heh.
Once it’s strained, you have lovely, fresh, creamy paneer!
Let it sit for a couple of hours in the colander, to completely drain.
Once the paneer is dry, pick it up, squeeze it, and do what you will with it-heck, eat it raw with salt and pepper. Whatever makes you happy. The countdown of the last two months is over, the world will end any day now, but don’t you let anyone tell you how to eat your paneer. That is your right, and yours alone. Viva la revolution!
