This recipe, by the lovely Arvinda Chauhan, yields approximately 3/4 cup of cubed paneer, enough for the Mattar Paneer recipe above. Bill's been craving saag paneer lately, so I've got the paneer all ready to go. Couldn't be easier.
4 cups homogenized milk
1/4 cup white vinegar
1 teaspoon salt
Line a colander with a thin muslin or cheesecloth. Place colander
over a large bowl.
In a medium saucepan, bring milk to a boil. Turn off heat. Add
vinegar and salt and stir until the milk curdles. Pour and strain curdled
milk through cheesecloth. Twist cheesecloth tightly to extract as
much moisture from the paneer as possible.
Line a plate with another cheesecloth. Place paneer ball in centre
of plate and apply a heavy weight on top to form it into a block.
Allow paneer sit for 6 to 8 hours to drain out excess liquid. Remove
cheesecloth and gently cut paneer into cubes. Add to your
favourite Indian curry and enjoy!
Note: If not using immediately, place the block of pressed paneer
into an airtight container covered with whey and refrigerate for up to 4 days.
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