Paneer

Paneer is a delicious Indian cheese. It is used in both sweet and savory dishes.

Paneer

• 1/2 gallon whole milk
• 1 quart buttermilk

Line a colander with fine muslin or cheesecloth, and set aside.

In a large saucepan bring milk to boil over medium heat, stirring constantly to prevent browning.

Remove from heat and add buttermilk, stir continuously until milk solids begin separating from whey.

Pour the mixture into the prepared colander.

Gather the corners of the cloth and twist them together to squeeze out they whey.

Place mixture tied in the cloth on an inverted bowl so that the remaining whey can drain away.

Weigh the top with another bowl or pan.

Drain for 40 minutes.

Remove the cheesecloth, wrap the cheese in parchment paper, and place in an airtight container in the refrigerator until ready to use.