Paneer (Cottage Cheese)
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.
Ingredients:
• 2 liter Whole Milk
• 1 cup Yogurt/Curd/Dahi
• ½ cup Fresh Milk Cream (Optional) for more soft and creamy
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.
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.
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.
- 2 liter Whole Milk
- 1 cup Yogurt/Curd/Dahi
- ½ cup Fresh Milk Cream (Optional) for more soft and creamy
- Heat the milk in deep vessel or pan on medium to high flame and bring them to boil. Stir occasionally to avoid sticking.
- After 2 minutes add fresh cream, stir again.
- When milk come to boil or rise up, stir again and switch off the flame, add curd little by little and stirs the milk.
- 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.
- 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.
- After 1 hour remove the cheese block on plate cut into shape whatever you want.
- Your soft, creamy, fluffy homemade Paneer is ready.
• 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.
