How to make paneer at home | HOME MADE PANEER - INDIAN COTTAGE CHEESE

Paneer is a type of cheese first made in the Indian subcontinent that is used for in many Indian recipes. It is easy to make and since it does not require the use of rennet, it's completely vegetarian.

   The paneer making process is simply to boil the milk and add the yogurt, watch it   curdle, and strain the curds out and press them.

Ingredients :

2 Liter Whole Milk ( I had used heritage milk)
2 Spoon lemon juice
Muslin cloth

Method  :

1.Bring milk to boil.
2.When it almost comes to boil add in lemon juice mixed with cup of cold water and stir well.
3.Milk will curdle and separate from whey.

4.Pour this into  muslin cloth and let water drain out.

5.Run in cold water through it to let it come to room temperature. Tie the muslin cloth             tightly & hang it over a kitchen sink. Let the whey drip for half an hour. Now twist the cloth several times to make it tighten, squeeze out any remaining whey, The more you squeeze, the firmer the resulting paneer.

6.Shape the paneer, still in the muslin  cloth, into a block, wrapping it tightly with the cloth.Keep a  heavy weight on on top of the paneer .I keep  cooker fully filled with water and keep it  for 2-3 hours. Refrigerate paneer if not using immediately.



Try it, if you have not already, this easy to make, pure, rennet free, Paneer~ the Indian cheese.


 Tips

1. To get a more rectangular shape, tie a knot and place the cheese cloth bundle in a box without closing it. Place something heavy like a cooker/ kadhai / rolling board on the cheese cloth to press down and give the cheese the box's shape. The longer you press the cheese, the firmer it gets.

2. You can replace lemon with vinegar.

3.  Whole milk or reduced fat milk would be perfect for this.