How to make Paneer at Home - Indian Cottage Cheese
Ingredients
- 2 litre Full Fat Milk
- 2-3 tbsp Lemon Juice or Vinegar
Instructions
- Squeeze the lemon juice, remove the seeds and keep aside
- Place a colander or strainer over a large vessel so that you can collect the whey (liquid left over after milk curdling). Line the strainer with a muslin or cheese cloth.
- In a large vessel, bring the milk to a boil on medium heat with occasional stirring.
- Once the milk comes to boil, reduce the heat to low. Add lemon juice or vinegar to the boiling milk with stirring. Stir until the milk curds completely. If you don't see the curdling, add more lemon juice or vinegar. Switch off the heat. Let it sit for 3-5 minutes.
- Strain the curdled milk through the cheese cloth. Remove the vessel with whey and keep aside. Wash the milk curds in cold water to remove the lemon or vinegar flavor.
- Gather and twist the cloth to form a ball. Squeeze the excess water from the cheese.
- Place the cheese cloth with paneer on the colander. Place a 2 kg weight on top of this to remove excess moisture and set the paneer. Let it rest for 2 to 3 hours.
- After 3 hours, remove the weight. Unwrap the cloth. Cut them into small cubes to use.
- If you are not going to use it then, You can wrap the paneer block with a plastic wrap or make it into cubes and refrigerate for 3-4 days. Use it within 4 days.