Homemade Semisoft Cheese (Paneer)

I’m back from our move to Europe! It was an amazing experience. However, I did miss cooking. I’m glad to be back at it.

I made the ricotta cheese earlier, but today I tried the semisoft cheese, paneer. It was similar in texture to the ricotta, but it was interesting how I could just cut it up into cubes. The edges ended up a bit more crumbly than they should have, but it still cooked up great in the next recipe.

Boiling the milk.

Draining.

After pressing it, the finished product.

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