Homemade Vinegar Cheese (Simple Paneer-Style Cheese)

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Description

This recipe shows you how to make fresh homemade cheese using just milk and vinegar. The acid in vinegar causes the milk to curdle, separating the curds (cheese) from the whey. The result is a soft, creamy, and versatile cheese that can be eaten plain, seasoned, or used in countless dishes. It’s budget-friendly, preservative-free, and incredibly satisfying to make at home.

 Ingredients For Homemade Vinegar Cheese (Simple Paneer-Style Cheese)

  • 1 liter (4 cups) full-fat milk (cow’s or buffalo’s milk works best)

  • 2–3 tbsp white vinegar (or lemon juice as an alternative)

  • ½ tsp salt (optional, for taste)

 Instructions

  1. Heat Milk

    • Pour the milk into a heavy-bottomed pot.

    • Heat over medium flame until it just starts to boil (small bubbles around the edges).

  2. Add Vinegar

    • Reduce the heat to low.

    • Slowly add vinegar (1 tbsp at a time), stirring gently.

    • You’ll see the milk curdle and separate into curds (solid white chunks) and whey (greenish liquid).

  3. Strain

    • Line a colander with a clean muslin cloth or cheesecloth.

    • Pour the curdled milk mixture into it to separate curds from whey.

  4. Rinse & Press

    • Rinse the curds under cold water to remove vinegar taste.

    • Gather the cloth edges, squeeze out excess liquid.

    • Place a heavy weight on top and let it set for 1–2 hours for firm cheese.

  5. Use or Store

    • Cut into cubes or crumble as needed.

    • Store in an airtight container in the fridge for up to 3–4 days.

 Notes

  • Milk Type: Full-fat gives creamier cheese, skim milk will yield less.

  • Acid Choice: Vinegar works best, but lemon juice can be used for a fresher flavor.

  • Texture Control: Press longer for firmer cheese, shorter for softer cheese.

  • Whey Use: Don’t throw away the whey! Use it in soups, curries, smoothies, or bread dough for extra nutrition.

 Tips

  • Add herbs (oregano, thyme, mint) or spices (black pepper, chili flakes) before pressing for flavored cheese.

  • If you want creamier cheese, stir in a little cream while heating the milk.

  • Use non-reactive cookware (stainless steel) to avoid metallic taste.

  • For a smoother block, wrap the cheese tightly in cloth before pressing.

 Servings

This recipe yields about 150–200 g (5–7 oz) of cheese from 1 liter of milk.
Enough for 2–3 servings depending on use (salads, curries, or snacks).

 Nutritional Info (per 50 g serving)

  • Calories: ~120 kcal

  • Protein: 9 g

  • Fat: 8 g

  • Carbohydrates: 2 g

  • Calcium: 20% DV

  • Sodium: depends on added salt

Benefits

  • Natural & Preservative-Free: Unlike store-bought processed cheese.

  • Rich in Protein & Calcium: Great for bone health and muscle growth.

  • Budget-Friendly: Saves money compared to store cheese.

  • Customizable: Can be flavored and shaped to your preference.

  • Versatile: Use in sandwiches, salads, curries, pasta, or eat as is.

Q&A

Q1: Can I use any vinegar?
A1: White vinegar works best. Apple cider vinegar gives a slight fruity flavor but can also be used.

Q2: Why didn’t my milk curdle?
A2: Your milk might be ultra-pasteurized. Use fresh, non-UHT milk for best results.

Q3: Can I store it for long?
A3: Homemade cheese is best consumed within 3–4 days, kept refrigerated.

Q4: What can I do with leftover whey?
A4: Use it in soups, curries, smoothies, or bread dough—it’s packed with protein and nutrients.

Q5: Is it the same as paneer?
A5: Yes, this method makes a fresh cheese very similar to paneer. It won’t melt like mozzarella but holds shape well in cooking.

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