Home Made Paneer and Crostini in 30 minutes

July  6, 2016
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Photo by Luz Landa
  • Makes 6 crostini and more cheese
Author Notes

You can make your own paneer cheese (and eat it too) in under 30 minutes! So why wouldnt you? —Luz Landa

What You'll Need
  • For the Paneer
  • 1 liter Whole Milk
  • 1/4 cup Apple Cider Vinegar
  • 1 pinch Salt
  • For the Crostini
  • 6 Sliced, bread of choice.
  • 2 tablespoons Dijon Mustard, herbed
  • 1 Freshly Made Paneer
  • 1 piece Scallion, julienned
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 pinch Pepper, freshly ground (optional)
  • 1/3 cup Snow Peas
  • 1 pinch Salt
  1. Bring the milk to a boil. When it´s boiled, take of heat, add the vinegar, pinch of salt and let sit for 5´- 10´, until it splits and curds.
  2. Strain down the mix over a cheesecloth and colander. Take as mush of excess liquid as you can. Weigh it down with a couple of cans, and refrigarate for 15´.
  3. To assemble the crostini, toast your bread, slather with dijon, crumble some paneer over, add scallions, snow peas, drizzle some olive oil and fresh pepper, and enjoy!

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