Reduced Fat Homemade Cheese (Paneer)

½ day | 20 min prep

SERVES 2

• 2 pints reduced-fat milk
• 1 tablespoon white vinegar
• cooking spray

1. Heat milk to boiling over medium-high heat, stirring frequently.
2. Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).
3. Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
4. Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
5. Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
6. Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.