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Ingredients
Method
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Bring fresh milk to the boil,
remove from heat and mix in the white vinegar.
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Stir gently until the milk turn
completely curdled.
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Pour the curdled milk over a
colander to discard the water.
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Squeeze the milk curd gently to
remove the excess water and you get you Paneer.
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Leave the cheese at room
temperature for 3 hours to harden before cutting.
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