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| Main ingredients | Full fat milk, Fresh cream, Vinegar, Roasted cumin seeds, Coarsely crushed black peppercorns |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 3-4 hours |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | vegetarian |
Ingredients
- 2 litres full fat milk
- 200 millilitre fresh cream
- ¼ cup vinegar
- 1½ tablespoons roasted cumin seeds
- 1½ teaspoons coarsely crushed black peppercorns
Method
- Bring milk and fresh cream to a boil in a wide deep pan.
- Meanwhile, take vinegar in a bowl, add ¼ cup water and mix well.
- Add this to the milk mixture and stir. Add roasted cumin seeds and crushed black peppercorns and mix well. Continue to stir and cook till the milk curdles.
- Strain the mixture through a muslin cloth into a bowl. Dip the paneer with the muslin cloth into ice cold water and place it over the strainer kept over another bowl. Keep a heavy object over it and set it aside for 3-4 hours for all the excess water to drain.
- Cut the paneer into cubes. Transfer onto a serving plate and serve.
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