Paneer is called as cottage cheese. It is an Indian cheese made by curdling heated milk with lemon juice, curd, vinegar, or any other food acids. It is not a fermented or cured product like other cheeses. The coagulated milk shreds are collected in a muslin cloth and allowed to be hung or pressed with a heavy weight, after cooling you get a block of cottage cheese which can be used for making a variety of dishes. Homemade paneer is more hygienic and suit the pocket as well.
- 2 litre milk
- 2 tsp lemon juice or vinegar or curd / yogurt
- Cheese cloth or muslin or a thin cotton napkin
- Some bowls and a heavy weight
|Prep Time||Cook Time||Total Time||Serves|
|30 min||5 min||35 min||a block|
Lets start the recipe step by step:
- Heat the milk and bring to a boil. Stir occasionally so that the skin does not form on the surface.
- When the milk comes to rise, add a spoonful of lemon juice or vinegar or curd and turn off the flame.
- The milk should begin to curdle. If the milk has not yet begun to curdle than add one more teaspoon. The milk should completely curdle. Stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
- Immediately drain the curdled milk in a colander beneath the cheese cloth.
- Add a bit of salt to season and mix well.
- Bring the muslin or napkin together. Whilst doing so you will also squeeze the curdled milk. Take a plate and keep the muslin with the curdled milk between the plates. Place a heavy weight on top of it.
- After 15-20 minutes the paneer will be ready. Open the cheesecloth or muslin you can see a beautiful block of cottage cheese all set.
- Chop paneer into any shapes or sizes you want.
- Gorgeous soft and spongy homemade paneer ready cubes in different shapes and sizes to go with any of the Indian curries or dishes.
- To store the paneer fresh for more days, refrigerate the paneer in an air tight container or immerse the paneer block in a bowl of water.
- Paneer stays fresh for 3-4 days.