Making Low fat Paneer Indian cheese

Use 2% low fat milk to reduce saturated fats.

Ingredient

1. Milk 2% Fat: 1 Gallon
2. White vinegar: ½ Cup

Method

1. Bring Milk to a boil or at least 200º F. Stir in white vinegar. The cheese will separate. Turn off heat. Put a colander in the sink. Line it with a thin muslin cloth. Empty the contents into the colander. Let it drain. Press out as much water as possible.
2. Lift the muslin cloth. Tie all the four corners.
3. Put the muslin cloth with enclosed cheese on a cutting board. Place another cutting board on top of the cheese. Fill the empty plastic milk gallon jug with water. Place it on top of the second cutting board. This will act like a weight to squeeze out more water.
4. Wait 2 hours. Remove the water jug and the top cutting board. Carefully remove the block of Paneer from the cloth.

Yield

Paneer: 1 pound approximately.