Скачать или смотреть Homemade Fresh Malai Paneer | How To Make Soft Paneer At Home

Ingredients:-
2 ltr full fat milk
1/4th cup white vinegar or lemon juice
1/2 cup water to dilute the vinegar or lemon juice

In a hot heavy bottom pan add 1/2 cup of water to make the pan nonstick then pour the milk. Let the milk come to boil, stir occasionally. Meanwhile mix white vinegar and water in a bowl and keep aside. Turn the heat off once milk starts boiling. Add vinegar water in batches and stir very gently. Repeat the process until whey and curd separates completely. Place a colander over a large bowl and layer it with a clean cheese cloth. Transfer all the curdled mixture to the colander. Save and store the whey water for roti dough, rice, dal or curries. Rinse the paneer immediately to get rid of the vinegar flavor and also it stops the cooking process. Squeeze excess water, (do not squeeze all of the water, it has to be moist). Place a plate upside down inside a large plate, (so the extra water will slide down easily). Now place the paneer bundle on it with heavy weight on top. Let it sit for an hour. Paneer is ready to cut. You can store the paneer in an airtight container inside the fridge for a week or freeze it for several months. Enjoy!

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