Paneer (Indian Cottage Cheese)

Paneer or Indian cottage cheese is a fresh cheese common in the Indian subcontinent. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form before pressing is called chhena.

Ingredients :

• 2 lt full fat milk

• 3-4 tbsp lemon / lime juice or vinegar

• 1 muslin cloth

Method :

• Boil the milk in heavy bottom pan on medium heat. Don't let the milk spill or boil on high flame. Also stir it in between to avoid the milk skin which forms on the milk.

• Remove pan from the heat and stir once. Now add the lemon juice 1 tablespoon at a time and stir. If you are using the vinegar, mix the vinegar with equal amount of water and then add it a tablespoon at the time.

• Stop adding when it starts to curdle. Let it curdle and sit for a minute.

• Now in a strainer spread the muslin cloth and slowly pour the curdled milk in it. Squeeze out the excess water and wash with cold water to remove the taste of lemon or vinegar.

• Squeeze the water and shape the paneer to any shape you want within the cloth and keep it down by keeping some plate to weigh it down. 30 minutes will be enough for it.

• Keep it in a airtight container in the fridge to chill before using it for cooking. Chill the paneer in fridge for 1 week and in freezer for months.

Tips :

• You can add some flavorings while the milk is boiling.

• The water remaining after the milk is curdled is high in proteins and can be used in various ways - replace the water with it while making rotis or in subjis and soups.

Out of 2 liters of milk I was able to make 260 grams of paneer.