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Paneer (cheese)


  • Place the milk in a large heavy-bottomed pot and bring to the boil. Add the vinegar with the salt and gently stir until the milk fat separates from the water (curdles).
  • Drain the hot mixture through moist muslin cloth. Then tighten the muslin, place the parcel in a large bowl and place a heavy weight on top (to squeeze out extra water). Set aside for 15 mins.
  • When ready, cut the cheese into small cubes and fry in hot oil or eat as is.
  • Davinder Bedi - Bedi's Restaurant, South Melbourne


  • 2 litres milk
  • 100 ml white vinegar
  • a pinch of salt
  • vegetable oil for frying (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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