Homemade paneer - Indian cottage cheese is quick and easy to prepare. You can cook a variety of Paneer Recipes from it. You can also directly eat fresh Indian Cottage Cheese adding a little sugar in it.
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Resting time 1hour
Total Time 1hour30minutes
Servings 200grams paneer
Author Punam Paul
for Paneer ( Indian cottage cheese )
4cupfull cream milk (पूर्ण वसा वाला दूध)preferable cow's milk
2tablespoonlemon juice (नींबू का रस)or 2 tablespoon vinegar or 1/2 cup yogurt
other materials required:
25x25centimetermuslin 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.
How To Make Paneer by Punam Paul from https://punampaul.com/how-to-make-paneer/