HOMEMADE PANEER

I like to make larger quantities of paneer, which lasts me a week. Depending on what I am going to use the paneer for, I make paneer blocks or crumbles, then store it refrigerated in an airtight container. It will also keep in the freezer up to 2 months.

1 gallon of whole milk

1 cup of apple cider vinegar or white vinegar (substitute with

1/2 cup lemon or lime

Add the entire gallon of milk to a thick-bottomed pot and warm on medium heat.

In a small bowl, combine the vinegar with 4 tablespoons water.

Once the milk begins to boil, slowly add the water-vinegar mix to the pot. When the milk curdles and separates (about 30 seconds to 1 minute later), remove from heat. If the liquid is milky, add a little more vinegar or lemon juice. (The clearer the liquid, the more paneer you will get.)

Stir the paneer, scraping it from the sides of the pot.

Pour it into a sieve to strain the water, then set the sieve under a faucet and wash with water to take away any acidic taste.

Position the sieve over a bowl. Cover the sieve with a plate and then weigh it down with heavy books or cans. (Alternatively, the paneer can be transferred to a muslin cloth, wrapped into a ball, tied with a string and hung from the faucet handle.) Let sit about 30 minutes to strain as much water as possible.

Transfer the strained paneer to a 3-quart casserole dish and press it into an even layer. Let refrigerate at least 1 hour before using. Makes 32 ounces.

Per ounce: 76 calories (percent of calories from fat, 47), 4 grams protein, 6 grams carbohydrates, no fiber, 4 grams fat (3 grams saturated), 17 milligrams cholesterol, 60 milligrams sodium.

STYLINGS BY GAURI MISRA-DESHPANDE / CONTRIBUTED PHOTOS BY CHRIS HUNT PHOTOGRAPHY Gauri Misra-Deshpande likes to make her own paneer.