Homemade Paneer-Style Cheese
Ingredients
- 5 liters full-fat milk
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 teaspoon nigella seeds
Preparation
Heat the milk in a deep, thick-bottomed pot over medium heat until it boils.
Remove from heat, add the vinegar directly and stir gently.
Let the milk sit for a few minutes; you will see it curdle and a clear liquid separate.
Drain the whey as much as possible from the pot, then transfer the curds to a cheesecloth bag. Add the salt and nigella seeds and mix well to incorporate the salt.
Press the mixture to compact it at the bottom of the bag. Place it in a wide-holed plastic strainer over a deep plate.
Place a glass plate on top of the bag and weigh it down with a heavy object, such as a copper mortar or a stone.
Allow the cheese to drain for 4-5 hours in a cool place. Longer draining time results in firmer cheese.
Periodically remove the drained liquid from the plate.
Remove the cheese from the bag, slice it, and serve with fresh bread and olives.
