Homemade Paneer |Cottage cheese

Homemade Paneer is fresh cheese which is prepared by adding food acid as lemon juice or curd which makes the curd to be separated from liquid (whey).The curd is drained using cheesecloth and adding weight to that squeezes out the water content.To get perfect cubes refrigerate paneer for about 45-60 mins and then cut into cubes and use them in paneer recipes.You can also use crumbled  paneer by stuffing into roti/chapati too.You can also eat it raw by adding sugar to the crumbled paneer it just tastes awesome.




paneer

Homemade Paneer |Cottage cheese
Serves 3
Fresh Paneer | Cottage cheese
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. Full fat milk-8 cups
  2. Lemon juice-1/4 cup
  3. Curd- 2 tsp
Instructions
  1. Heat full fat milk in deep cooking vessel and keep stirring the milk so that i does not burn at the bottom.
  2. Once milk boils add lemon juice & curd ,if you don't like the flavor then use curd.
  3. Milk starts to curdle and stir it well.When you can see separation of curd from greenish water nicely as shown in the pic switch off the stove.
  4. Pour the content to colander which is covered with muslin cloth to drain the greenish liquid which is called as whey from curd.You can use whey in Roti dough which makes it so soft or preparing any kind of pasta recipes and as well i use them in preparing banana and choco shakes.
  5. Let it sit for 10 mins as it will be hot .After 10 mins just squeeze out the water and add weight on top of the curd for about 15-30 mins.
  6. Remove the paneer from muslin cloth and cut the paneer into cubes.
Notes
  1. Always prepare paneer with fresh milk.
  2. Homemade paneer will be so soft and when you cut it sometimes you wont come up with perfect hard shaped cubes then no worries just put the paneer in refrigerater for 45-60 mins and then cut into cubes you will get perfect cubes which will help you in making perfect palak paneer or paneer masala.
  3. Another method is i cut paneer into cubes and just shallow fry with oil which makes paneer stiff and then i use it for paneer tikka.
  4. Add little water and paneer or cottage cheese in a airtight container and freeze it.It stays fresh for 3-4 days.
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Method:

  • Heat full fat milk in deep cooking vessel and keep stirring the milk so that i does not  burn at the bottom.

Collage

  • Once milk boils add lemon  juice & curd ,if you don’t like the flavor then use curd.
  • Milk starts to curdle and stir it well.When you can see separation of curd from greenish water nicely as shown in the pic switch off the stove.

Collage1

whey

  • Pour the content to  colander which is covered with muslin cloth to drain the greenish liquid which is called as whey from curd.You can use whey in Roti dough which makes it so soft or preparing any kind of pasta recipes and  as well i use them in preparing banana and choco shakes. 

BeFunky Collage

  • Let it sit for 10 mins as it will be hot .After 10 mins just squeeze out the water and add weight on top of the curd for about 45 mins.

BeFunky Collage3

  • Remove the paneer from muslin cloth and cut the paneer into cubes.

BeFunky Collage12

  • You can also check this link on how to prepare No fat paneer from  fat free milk too 

Storing tip:

  • Add water and paneer or cottage cheese in a airtight container and freeze it.It stays fresh for 3-4 days.

Techniques to make perfect cubes out of paneer:

  • Always prepare Homemade Paneer with fresh milk.
  • Homemade paneer will be so soft and when you cut it sometimes you wont come up with perfect hard shaped cubes then no worries just put the paneer in refrigerater for 45-60 mins and then cut into cubes you will get perfect cubes which will help you in making perfect palak paneer or paneer masala.
  • Another method is I cut paneer into cubes and just shallow fry with oil which makes paneer stiff and then i use it for paneer tikka.

paneer

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