There are only three ingredients and such beauty and deliciousness is obtained! This cheese does not melt or lose its shape when boiling or frying, it stays fresh for a long time.
Because our paneer is natural and very tasty.
Ingredients:
3 liters of natural cow's milk (fatty, homemade)
3 tbsp. l. apple cider vinegar
2 tbsp. l. coarse salt
How to cook:
1. Transfer fresh milk to a large heavy-bottomed saucepan. Boil and darken a little.
2. Pour apple cider vinegar into the milk. Boil for 2-3 minutes, stirring constantly and immediately remove from heat.
3. Leave the saucepan with the milk mixture under a towel for 1 hour, so that the milk grabs and becomes curdled. Check the tightness with clean fingers.
4. Line the bottom of a strainer or colander with a double layer of clean new gauze, with the ends hanging over the edges. Place a colander (sieve) in a bowl or saucepan.
5. Throw the milk flakes into cheesecloth. Let the whey drain into a bowl, which must be kept.
6. Pull the edges of the gauze up a little and tuck inward onto the curd mass towards the center. Put a plate or plate on the cheese, put oppression on it. Leave in the refrigerator for 3-5 hours.
7. Remove the cheese from the cheesecloth, taking care not to damage its shape.
8. In a deep bowl, large in size for a piece of cheese, measure out 600 ml of strained milk whey. Put it on the stove and heat it up a little, add salt. Stir well to dissolve the salt.
9. Dip the cheese into the brine. close with cling film or lid. Refrigerate for at least 8 hours.
Cut the cheese as needed and use.
You can simply cut into cubes and serve as a snack, or fry in vegetable oil.
Bon Appetit!
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