Homemade High-Protein Paneer Recipe

About this recipe

This vegetarian dish is perfect for dinner and provides a high-protein option for solution seekers. Made with fresh milk and vinegar, it yields soft and creamy paneer.

Ingredients

• NaN Mehar Shahi Paneer
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Golden Swan White Vinegar

Instructions

1. 1. Pour 1 liter of milk into a heavy-bottomed pot and heat over medium-high heat until it begins to boil, stirring occasionally to prevent scorching.
2. 2. Remove the pot from heat and slowly add 1 cup of white vinegar while stirring gently. Continue stirring until the milk curdles and the curds separate from the whey, about 5 minutes.
3. 3. Line a colander with a large piece of cheesecloth and place it over a bowl to catch the whey. Carefully pour the curds and whey into the colander.
4. 4. Gather the edges of the cheesecloth and twist to form a bundle, squeezing gently to remove excess whey. Place the bundle on a flat surface and press it with a heavy pot filled with water for about 2 hours to form a firm paneer disk.
5. 5. Once pressed, unwrap the paneer from the cheesecloth and cut it into cubes or slices as desired. Serve fresh or use in your favorite recipes.