Recipe courtesy of Bal Arneson

Homemade Paneer

  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 5 min
  • Inactive: 4 hr
  • Cook: 5 min
  • Yield: 1 pound
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1 liter whole milk

1/4 cup white vinegar


  1. Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle.
  2. Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid.
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