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Paneer or Cottage Cheese

how to make paneer at home, homemade paneer



Paneer or Cottage Cheese is an unsalted white cheese. It has all the taste of a fresh farmer's cheese and a dense, crumbly texture that works wonderfully either combined with the spices or served with flaky sea salt, freshly ground black pepper and a drizzle of some oil, preferably olive oil. Paneer is a good source of protein and is packed with vitamins and minerals.

Paneer can be bought ready-made from the supermarket, but as this recipe shows, it is really easy to make your own. Paneer forms the main ingredient in several dishes as I write in this blog.

Some of the famous or well-known paneer dishes include:

1. Paneer Butter Masala
2. Kadai Paneer
3. Panner Pakoda
4. Paneer Pasanda
5. Palak Paneer
6. Paneer Sandwich
7. Paneer Burji
8. Mutter Paneer
9. Paneer Paratha
10. Kadai Paneer
11. Paneer Korma
12. Paneer Tikka
13. Paneer Tika Masala
14. Paneer Capsicum
15. Paneer Wrap
16. Paneer Pasanda
17. Paneer Fry

Other than the side dishes, Appetizers and main dishes, Paneer is also used in salads and desserts. In some of the sweets, Paneer forms the main ingredient.

Ingredients:

1. Full- fat milk - 2 litres
2. Lemon juice - 2 tbsp.


Method:

1. Bring the milk to the boil in a heavy based vessel.


2. Once the milk starts to boil and rise up, stir in the lemon juice lil by little.


3. Keeping the milk on the heat, stir gently to help the milk to curdle - it should only take a minute or two. If it does not separate, add the rest of the lemon and keep stirring. The curds will coagulate and separate from the watery whey. Remove from the heat.


4. Line a large sieve with muslin cloth (or any cotton cloth) and place over a large bowl. Pour the cheese into the lined sieve and run some cold water through it.



paneer crumbled cottage cheese channa


5. Wrap the cheese in the cloth and hang it from the tap over the sink to allow excess water to drain for 10 minutes.

6. Then, keeping it fairly tightly wrapped. place on the surface with a heavy weight on top for 30-40 minutes or until it is flattened into a firm block. 



cottage cheese block of paneer

7. Then cut into blocks or crumble, depending on how you want to use it.



paneer cubes cubed cottage cheese


Note:

1. Store any unused pieces of paneer in the refrigerator in water in a covered container.
2. You can also freeze it in airtight containers. Defrost throughly before use.
3. You can also use vinegar in place of lemon juice.



homemade paneer, how to make cottage cheese at home, different types of cheese