Paneer

I made paneer. And it was ridiculously easy.

I had planned to use this for various Indian dishes, palak paneer included. (more on that later)

But for now, I'm just glad that I was able to make my own paneer without any issues.

Here's how I made it.

Paneer

8 cups whole milk

4 cups butter milk

1. Bring the milk to a boil in a large pot. Add the buttermilk and stir until the mixture separates into solids and liquids.
2. Line a sieve with cheesecloth and place it over a bowl. Pour the mixture into the cheesecloth-lined sieve to drain the curd, the discard the liquid.
3. Wrap the curd in the cheesecloth, place it in the sieve, and put a heavy weight. Let it drain for 20 minutes
4. Remove the cheesecloth. You can use the cheese immediately or refrigerate in a covered container for up to 5 days.