Boil the milk, add the vinegar, and stir until the fat separates from the whey.
With the help of the napkin, filter the mixture and put it in a sieve. Pour in plenty of hot water to rinse it off and then let it drain for 20 minutes.
If you want to get a firm cheese, put it in cold water for 1 hour and then let it drain.
When it is almost dry, place it in the refrigerator in a mold with a weight on it to compact.
It keeps for about 7 days.
Remember it is salt-free!
Paneer butter masala is one of the most famous dishes in Indian cuisine. For the uninitiated, Paneer is the best known of Indian cheeses, reminiscent of our ricotta but with a more compact consistency. In India it is eaten fresh, or grilled, in the form of stews, grilled on skewers and much more.
The paneer butter masala consists of a stew of this delicious cheese dipped in a creamy sauce based on tomato and cashew spicy and fragrant
For the success of the Paneer butter masala, start with the preparation of the three bases.
1) prepare the onion paste by chopping the onions with the garlic and ginger, put in a bowl.
2) Prepare the cashew paste: take the cashews soaked in two tablespoons of water and blend, put in a cup.
3) blanch the tomatoes, remove the skin, and blend.
Serve on the table with chapati bread or basmati rice