Indian Cottage Cheese - Paneer is so quick and simple to be made at home. Its economical and natural with no artificial additives used. I love paneer and its my toddlers favorite now a day. I choose to make it home as it is not the difficult. More recipes on the whey following.
Cooking Time : 10 minutes
Yield: 750g fresh paneer
2 litre of full fat milk (4 % fat)
4 medium size lemons
Other mandatory requirements
Cheese Cloth or cotton cloth to filter
Ladle for stirring
Lemon squeezer (Refer notes)
Heavy weight or Pressure cooker filled with 4 litre of water
Meanwhile squeeze lemon and remove seeds. (Very important refer notes)
When milk begins to boil, simmer the flame and add lemon juice.
Keep stirring with a ladle as milk begins to curdle.
Soon clear liquid (whey) will be visible.
Put off the flame and filter contents in a cheese cloth or any cotton cloth.
Squeeze excess water and place a weight (I have used pressure cooker filled with 4 litres of water) and leave it for 4 hours or overnight.
After this the paneer will hold shape.
Put it in the refrigerator for 1 hour or until usage
Then cut into cubes and use it for gravy or rice.
Please remove all seeds of lemon else it will be within paneer, when paneer is deep fried it will burst. (I have experienced it)
Instead of cooker with water you can place any heavy item like grinder drum or pestle depending upon the quantity you make.
The cloth used for filtering should be long to handle hoot steaming whey and paneer.
Some Recipes with Paneer:
|Paneer Butter Masala||Paneer Makhanwala||Paneer Capsicum Pulao|