Homemade Paneer or Cottage Cheese

Name: How to cook Homemade Paneer or Cottage Cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Homemade Paneer or Cottage Cheese

#cookpadindia Paneer or also known as Cottage Cheese is a fresh Cheese made by adding a food based acid to the boiling Milk that results in curdling of it and which is then pressed through a Cheesecloth or a Muslin cloth creating a firm block of delicious Cheese. An amazing Cheese that's loved by every Indian. It's the most versatile one with it's varied uses. It's used in umpteen number of Curries and Gravies apart from Desserts. This creamy white beauty in all it's elegance and splendour adds that heavenly touch to your meals. Making it at home from the scratch is absolutely easy. You just need to follow a few simple tricks and you end up with a luscious block of delectable Cheese at your disposal. Always use fresh and full fat Milk for a lovely flavour and texture. You can also add two or three tablespoons of Fresh Cream to the Milk for a more creamier Paneer. Let's get started. Happy Cooking with Zee!

Ingredient

Food ration :

7-8 servings

Cooking time :

15 minutes

2 litres

full fat Milk

2-3 tbsp

Fresh Cream

2 tbsp

Lemon juice

Cooking instructions

* Step 1

Bring Milk to a rolling boil on a high heat at first with Fresh Cream. Reduce the heat to a low. As it simmers, add Lemon juice in a bit diluted form and stir the ladle in one direction very slowly. Do not do it with a force. And don't simmer it once it starts curdling. Do not cook more.

* Step 2

Switch off the gas. Strain it immediately in a clean Cotton cloth or a Muslin cloth keeping a bowl underneath it to collect the water or the Whey. Bringing the ends of the cloth together, twist it a bit and then pour normal drinking water on it in order to remove the traces of the Lemon juice or it's sourness.

* Step 3

Squeeze it well taking care as it's hot and then place it in the strainer keeping a pot underneath it collect all the water that drips. On top of the cloth, put some weight as seen in the pic. The water that's also called Whey is the same that has been collected before. This can be utilised in Curries and Gravies. It can also be used for kneading the dough.

* Step 4

If you want a more softer Paneer, hung it onto the tap in the kitchen sink. It's better that way. It takes a good one hour for that. But if you need a more firmer Paneer just like me, then putting a weight on it is highly recommended. It helps a lot. Leave it for about 40 minutes or so. Then add it to any box or container, to give it a desired shape like I did. I took a small rectangular box. And press it firmly giving it a shape.

* Step 5

Keep it well covered and refrigerated until use. And it's better if you use the chill tray of your refrigerator for that. Do this if you need to cook it the other day. Otherwise freeze it and use as desired. But do not exceed 2 or 3 days at the maximum. You can make it fresh everytime you want it.