Fat-free Paneer (Indian Cheese) Recipe

Fat-free Paneer is made from fat-free dry milk, and white vinegar to act as a coagulant.

Ingredients

1. Water: 6 cups

2. Fat free dry milk: 3 Cups

3. Distilled white vinegar: ¾ cup

Method

1. Combine water and dry milk in a heavy bottom pot.

2. Heat milk to 120º F. Shut off heat.

3. Add ¾ cup vinegar. Let it stand 15 minutes.

4. Line a colander with fine cheesecloth, called 'Butter Muslin'. Pour the contents of the pot into the colander to drain curd. You may collect and save the whey. The whey may be used to knead dough for making Roti, Curry, or Rice. In about ten minutes most of the whey would have drained out.

5. Tie the ends of the cheesecloth and hang it to drain for about two hours. Remove the Cheese from the cheesecloth and cut it into 1" cubes. Store in the refrigerator.