Homemade Paneer/Indian Cottage Cheese. Submerge it in water to keep it fresh and soft. The water prevents it from drying out. Freezing Paneer: Paneer can be frozen, though it tastes slightly powdery when thawed..
Compared to Cottage Cheese, paneer preparation is not complex and it is easy to prepare Homemade Paneer. As both paneer and Cottage cheese are prepared by curdling the milk I took the liberty of calling Paneer as Indian Cottage Cheese. In India, specially in North India, paneer dishes bring smile on dining table. You can cook Homemade Paneer/Indian Cottage Cheese using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Homemade Paneer/Indian Cottage Cheese
- You need 1 litre of Milk.
- You need 3 – 4 tbsps of Lemon Juice.
- It’s of Equipments needed =D.
- It’s of Strainer.
- You need of Cheesecloth or any clean cloth for straining.
- It’s 1 of Dinner plate -.
- Prepare of Heavy weight eg. your motar & pestle.
Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I'm officially full. Sure, you can buy this firm cheese at the store to make your own homemade curries, but where's the fun in that?! If you have a pot, a strainer, and some cheesecloth.
Homemade Paneer/Indian Cottage Cheese instructions
- Boil the milk in a heavy bottom pot, once it lathers slowly add the lemon juice by stirring continuously.. Keep the flame in medium and keep stirring until the whey separates completely & Switch off the flame..
- Now place the cheescloth in the strainer, make sure the cloth is big enough to tie it up. pour in the curdled milk into it carefully wash the mixture once while keeping the cloth into the strainer itself. now gather the corners of the cloth to center and tie it tightly. – Hang it to the sink tap or where ever you find it feasible, allow the excess water to drain completely, this might take around 30 to 40 mins..
- Now Open the cloth and place it on a dinner plate, flatten the mixture using your hand and make it into a circle or square shape, again wrap it with the same cloth and place any weight on top of it i used my motar & pestle and allow it to set for 2-3 hours untouched..
- Final step! after few hours remove the cloth and cut them in cubes and store it air tight containers or ziplock, and refrigerate. use them within 2-3 days, ** Dont freeze the paneer..
How to make paneer at home – an easy step by step recipe to make paneer at home. Making paneer at home is very easy and there is no rocket science involved to get perfect soft paneer each time you make. Most store bought Indian cottage cheese or paneer contains additives so I make my own paneer at home. Homemade paneer is much superior in taste, freshness and flavor than the store bought ones. It is a very versatile ingredient to use in Indian curries like Palak Paneer, Matar Paneer or Paneer Tikka Masala.