Recipe- Paneer / Cottage Cheese (Homemade)
    Servings
    200gm
    Cook Time
    15minutes
    Servings
    200gm
    Cook Time
    15minutes
    Ingredients
    Instructions
    1. Take milk in a pan and let it boil.
    2. When boil comes switch off the gas and let it cool down for 6-7 minutes.
    3. When milk is slightly cooled down add a table spoon of white vinegar or lemon juice, keep stirring.
    4. With In a minute you will see milk starts curdling.
    5. Meanwhile arrange a wide strainer on another bowl.
    6. Place a muslin cloth or kitchen towel over the strainer.
    7. Now strain the curdled milk.
    8. You may save the whey for other usages.
    9. Squeeze the muslin cloth and wash paneer with a glass of water.
    10. Repeat the above step.
    11. Squeeze again and place a heavy thing over it, so that all the remaining water drains out. Leave it for an hour like this.
    12. Paneer is ready to be used.
    Recipe Notes
    • Do not add lemon or vinegar in boiling milk, it may result hard paneer.
    • Once lemon or vinegar is added, keep stirring.
    • If milk does not curdle add one or half tbsp lemon or vinegar.
    • Once curdle, strain immediately.
    • Washing of panner 2 times is necessary to remove all sourness of vinegar or lemon.
    • Squeeze lightly and place a heavy thing and leave for 1-2 hours, all excessive water should be drained out.
    • You may refrigerate in a air tight container for later use.
    • Always cut with a sharp knife.
    • 1 Liter full cream milk will give aprox 200-250 gm paneer, agin depends on the quality of milk.
    • You may use the whey for further curdling of paneer instead of lemon or vinegar. This way you may not be needed to wash paneer.
    • You may use the whey in bhatura dough also.
    • Click here for more Kitchen tips.

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