I have been making cottage cheese i.e, Indian paneer at home for ages now. Paneer is actually fresh cheese common in South Asian cuisine. I hardly buy paneer from the market. At my home, everybody likes homemade paneer as it is softer and health, so I prefer to make it at home. I think homemade paneer is more hygienic and suit the pocket as well. For those who don’t know, Paneer is called as cottage cheese. This method of making paneer that I am going to share with you is how I learned in my home science cooking classes. This is quick and within 30 minutes you will have a good block of paneer ready.
Paneer is actually fresh cheese common in South Asian cuisine. At my home, everybody likes homemade paneer as it is softer and health, so I prefer to make it at home.
- 34 fl oz (1 liter) Full fat milk
- 2 teaspoon Lemon juice or vinegar
- 3 to 4 tablespoon Curd or yogurt
- Cheesecloth or muslin or a thin cotton napkin
- Few bowls
Firstly boil the milk.
When the milk starts boiling add the lemon juice or vinegar.
As soon as the milk completely curdles, remove from fire.
Now strain the milk in the cheesecloth and drain the whey.
Then collect the cheesecloth together with the coagulated milk shreds tightly.
Place it on a plate and keep a heavy weight on top of the cheesecloth.
After 30 to 40 minutes check it, the paneer would be set.
Once it is warm or cooled, cut paneer into cubes or any desired shape.
Homemade paneer is really tastier than store bought paneer. It is very simple to make but its application is huge. You can also refrigerate the paneer by keeping it in an airtight container or immerse the paneer block in a bowl of water and keep in the refrigerator. Paneer would stay fresh for 3 to 4 days.