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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
Ingredients
- For the Paneer
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1 liter
Whole Milk
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1/4 cup
Apple Cider Vinegar
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1 pinch
Salt
- For the Crostini
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6
Sliced, bread of choice.
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2 tablespoons
Dijon Mustard, herbed
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1
Freshly Made Paneer
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1 piece
Scallion, julienned
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1 tablespoon
Extra Virgin Olive Oil
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1 pinch
Pepper, freshly ground (optional)
-
1/3 cup
Snow Peas
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1 pinch
Salt
Directions
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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.
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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´.
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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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