Homemade Paneer (Cottage Cheese) is soft and fresh and tastes delicious. It is any day better than store bought Paneer.
Happy Monday!!! I hope you had a great Halloween weekend. 😀
I surely did!! I spent my halloween weekend on a beautiful island called Isle of Wight. Its a small island on the southern English Coast. It was 45 minutes Ferry ride from Portsmouth. What a Gorgeous place. Absolutely picturisque…
The Needles.. What a Marvellous place!! Stunning views of the clear blue sea and the different coloured sand mountains below. We thoroughly enjoyed this experience.
We spent a few hours at the Seaview Wildlife. The moment you walk in the park a massive group of ducks and geese all ready to eat grains out of your hand. Ahh I was smitten by their quacks and waddle. I simply loved every moment spent in that park.
Look at this little ducky.. Isn’t it cute… 🙂
Boo!!! Scared.. Haha.. Well its was Halloween after all… 😀 😀
Today its not a recipe.. It is just a simple tutorial on How to make Paneer (Cottage cheese). It is dead simple to make… Homemade Paneer is any day better than store bought Paneer. Its soft and fresh and tastes delicious.
All you require for making Paneer is good quality Whole Milk, Lime or Lemon juice and a Muslin cloth or a tea towel or a cheese cloth.
In a large thick bottom pot pour 2 litres of milk and heat it on a medium heat stirring frequently to avoid burning the bottom.
Bring the milk to a gentle boil.
Now add around 2-3 tablespoons of lemon juice to the milk and stir continuously. It will slowly start to curdle. (If you see that the milk is not separating, add another tablespoon of lemon juice and boost up the heat. The milk will separate)
Stir gently. Within in no time you will see the curds and the whey separate. Perfect!!
Line a colander with a muslin cloth or cheesecloth. Now remove the pot from the heat. Pour the the content carefully in to the muslin cloth lined colander. Run cold water over it to remove the lemon flavour. Squeeze out as much water as possible. Now transfer it onto a large plate and shape it as a disk and then fold the muslin cloth tightly around the curd to form a neat disk. Place another plate on top of the cheese and weigh it down with something heavy like a heavy pot or a stone pestle and motor or cans of beans.
- 2 litres Whole milk
- 2-3 tablespoon lemon
- muslin cloth or cheese cloth
- Firstly line a colander with Muslin cloth.
- In a large bottom pot heat 2 litres of milk on medium heat, stirring frequently to avoid burning the milk in the bottom.
- Bring it to a gentle boil.
- When it starts boiling, reduce the heat to low and add 2 tablespoons of lemon. Stir gently while adding the lemon. (If the milk doesn't separate, add another tablespoon of lemon and boost up the heat a little, the milk will separate.)
- Now you will see the curd and the whey separate.
- Remove the pot from the heat and carefully pour it over the muslin cloth. Now run it under cold water for 30 seconds to remove the lemony flavour.
- Squeeze out as much water as possible.
- Now place the muslin cloth with the curd on a plate, shape it like a disc. now gather the muslin cloth tightly together around the curd so that it holds the shape. Place a second plate on top of the wrapped up cheese and weigh it down with a heavy pot or a heavy stone pestle and motor or some cans of beans.
- Let it sit for around 30 minutes to an hour.
- Unwrap the beautiful soft Homemade Paneer (cottage cheese).
Hope you enjoyed this Homemade Paneer Tutorial.. 🙂