This is a creamier version of the famous Indian cheese.
- Sterilise all equipment
- Heat the milk in a saucepan over a medium heat, stirring from time to time until it is boiling (about 100° C (225° F).
- Add the vinegar, stir and remove from heat immediately.
- Leave for up to 30 seconds until curds have formed.
- Line a colander with a double layer of boiled cheesecloth and place in the sink or over a large bowl.
- Pour the cheese into the colander and allow to drain until it is cool enough to handle.
- Collect the edges of the cloth and fold them to cover the curds.
- Fill a heavy pan with cold water and place on the top of the cloth.
- Leave until the cheese is firm - this can take from three to five hours.
- Remove the pan and the cloth and wrap in cling-film.
- It will keep in the fridge for up to a week.
If you are on a low-fat diet, try our more traditional Paneer recipe which does not use cream.
If you wish, you can freeze it for up to two months by placing in a self-seal bag and an airtight box such as a Lock&Lock box.
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