Paneer
A firm yet soft Indian cheese that is hugely popular and generally made from cow or buffalo milk. It is perfect as a stuffing for samosas, parathas, or wraps. It can be cubed and used in gravies, or even just crisped up on a pan and eaten with salt and red chili powder as a snack—the possibilities are endless.
Leave <quantity>1<unit>L</unit></quantity> of milk at room temperature overnight to slightly ferment it. Bring it to a gentle boil in a medium pot over medium-low heat, stirring occasionally to avoid burning
Add <quantity>1½<unit>tbsp</unit></quantity> vinegar and stir until the milk forms small curds and the liquid begins to turn greenish. If curds to not form, add vinegar, <quantity>1<unit>tsp</unit></quantity> at a time until it does
Remove from the heat and pour the entire mixture through a strainer lined with a cheesecloth. Fold the cloth and place a weight on top. Let it drain for 40m until the cheese hardens
Remove from the cheesecloth. The panner is ready
Enjoy it in gravies, as a stuffing, or seasoned as a snack!
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