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Paneer (Cottage Cheese)

Panner Photography

Panner Photography

Paneer (Cottage Cheese)

Paneer is a non melting curd fresh cheese. Paneer is rich source of protein. Paneer is very common in South Asian cuisine and the most popular ingredients in some of most famous Indian dishes. In northern parts of the Indian Subcontinent Paneer is generally called Chhena.

Paneer Photography

Ingredients:

• 2 liter Whole Milk
• 1 cup Yogurt/Curd/Dahi
• ½ cup Fresh Milk Cream (Optional) for more soft and creamy

Paneer Photography

Method:

1. Heat the milk in deep vessel or pan on medium to high flame and bring them to boil. Stir occasionally to avoid sticking.
Paneer

2. After 2 minutes add fresh cream, stir again.
3. When milk come to boil or rise up, stir again and switch off the flame, add curd little by little and stirs the milk.
Paneer

4. As soon as milk completely curdles and separated the light green water (if your milk not curdling, add little more curd), set the cheese cloth or thin cotton cloth on strainer or colander and pour the curdled milk in it. Now pour cold water on curdle milk and remove or strain the whey.
Paneer

5. Now collect the cheese cloth together with coagulated milk shreds lightly. Place it on flat strainer or plate and keep the heavy weight on top of cheese cloth for 1 hour.
Paneer

Paneer

Paneer

Paneer

6. After 1 hour remove the cheese block on plate cut into shape whatever you want.
Paneer

7. Your soft, creamy, fluffy homemade Paneer is ready.

Paneer Photography

Tips:

• Use always whole full cream milk (low fat, zero fat, skim milk does not work).
• Don’t throw the whey; you can use the whey to make chapatti, rice, soup etc.
• You can use 1 lemon juice or 1-2 tbsp vinegar instead or substitute of curd.
• You can refrigerate in an air tight container or air tight zip lock bag.
• It stays fresh at least 1 week in a fridge.

Paneer (Cottage Cheese)
 
Print
Paneer is a non melting curd fresh cheese. Paneer is rich source of protein. Paneer is very common in South Asian cuisine and the most popular ingredients in some of most famous Indian dishes. In northern parts of the Indian Subcontinent Paneer is generally called Chhena.
Author: Binjal Pandya
Recipe type: Kitchen Basics
Cuisine: World
Ingredients
  • 2 liter Whole Milk
  • 1 cup Yogurt/Curd/Dahi
  • ½ cup Fresh Milk Cream (Optional) for more soft and creamy
Instructions
  1. Heat the milk in deep vessel or pan on medium to high flame and bring them to boil. Stir occasionally to avoid sticking.
  2. After 2 minutes add fresh cream, stir again.
  3. When milk come to boil or rise up, stir again and switch off the flame, add curd little by little and stirs the milk.
  4. As soon as milk completely curdles and separated the light green water (if your milk not curdling, add little more curd), set the cheese cloth or thin cotton cloth on strainer or colander and pour the curdled milk in it. Now pour cold water on curdle milk and remove or strain the whey.
  5. Now collect the cheese cloth together with coagulated milk shreds lightly. Place it on flat strainer or plate and keep the heavy weight on top of cheese cloth for 1 hour.
  6. After 1 hour remove the cheese block on plate cut into shape whatever you want.
  7. Your soft, creamy, fluffy homemade Paneer is ready.
Notes
• Use always whole full cream milk (low fat, zero fat, skim milk does not work).
• Don't throw the whey; you can use the whey to make chapatti, rice, soup etc.
• You can use 1 lemon juice or 1-2 tbsp vinegar instead or substitute of curd.
• You can refrigerate in an air tight container or air tight zip lock bag.
• It stays fresh at least 1 week in a fridge.
3.5.3208
Paneer (Cottage Cheese) was last modified: June 30th, 2016 by Binjal's VEG Kitchen

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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