Before sharing this recipe of Paneer, it made me think again and again. How to make Paneer? Anyone can prepare it. It is very easy to prepare Indian Cottage Cheese. And if someone does not know, it is easily available in the market. Will it be useful to share the Indian Cottage Cheese recipe on my blog?
There was so much confusion. Then one day while talking about my blog with my husband I asked him – Should I post – How to make Paneer at home? Will it be helpful? He replied – You mostly cook paneer recipes from your Homemade Indian Cottage Cheese, isn’t it? And whenever you cook paneer recipes from store-bought Indian Cottage Cheese, the taste of the recipe changes altogether. Am I right?
Humm… I replied nodding my head. Then he asked which taste you prefer? I myself like those Paneer recipes which you cook from your homemade Indian Cottage Cheese, he said. Thus I got the answer.
So, here the recipe for fresh Indian Cottage Cheese that I make at home. Homemade Indian Cottage Cheese is quick and easy to prepare. You can easily eat fresh Indian Cottage Cheese adding a little sugar in it. Have you tried it? If not! Just try once on my suggestion. I am sure you will love its delicious taste. You can also prepare numerous Paneer Recipes from it.
Prior to proceeding for a homemade paneer recipe, I should tell you that approximately 200 grams to 250-gram Indian Cottage Cheese can be prepared from 1 liter of milk. This is a rough calculation that depends on the quality of milk in use. Based on this calculation, you can plan to prepare the required quantity of Indian Cottage Cheese. With this, you can also easily calculate that paneer available in the store costs us much higher.
How To Make Paneer
for Paneer ( Indian cottage cheese )
- 4 cup full cream milk (पूर्ण वसा वाला दूध) preferable cow's milk
- 2 tablespoon lemon juice (नींबू का रस) or 2 tablespoon vinegar or 1/2 cup yogurt
other materials required:
- 25x25 centimeter muslin cloth (मलमल का कपड़ा)
preparation for Indian Cottage Cheese
- Boil milk in a heavy bottom pot on medium flame and stir occasionally so that skin doesn’t form on the surface of the milk and allow it to boil.
- Meanwhile, take another pan or a bowl and place a large strainer with clean muslin or cheesecloth on the strainer. You can directly line the pan with the cloth but strainer is recommended so that Cottage Cheese doesn’t fall in the pan during gathering it.
- While the milk is boiling, pour souring agent of your choice - lemon juice or vinegar or yogurt and stir gently.
- You will see the entire milk begins to curdle. If your entire milk doesn’t curdle, pour some more lemon juice immediately to curdle the milk. When you see whitish or greenish colored whey in the milk, turn off the flame. (If you continue to cook at this stage, paneer can become hard, so to prevent that you need to use a bowl full of ice cubes or ice-cold water to stop it from getting cooked further).
- Allow it to settle for 1 minute. Pour curdled milk in the bowl with a muslin cloth lined over the strainer and collect the whey into the bottom (Use the whey for kneading dough or to make a refreshing drink).
- Once the whey has strained out, carefully gather the edges of the muslin cloth as the coagulated milk mixture will be very hot, and strain the coagulated milk gently.
- Rinse it under running water to remove the smell of the lemon juice then twist the gather the edges of the muslin cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water. If using yogurt you can skip rinsing.
How to make paneer at home
- Make a knot of the gathered cheesecloth. Squeeze any excess water and hang it for 30 minutes to remove excess whey.
- Place the muslin cloth on a plate with gathered coagulated milk; place a heavy object on it for the Indian Cottage Cheese to set. After 1 hour, remove the cloth and cut it to cubes.
- The paneer is ready for cooking! Refrigerate this Indian Cottage Cheese and use up within 2 to 3 days. Or freeze up to 1 month.