Making Paneer - Indian Cottage Cheese:
This is a white, smooth textured cottage cheese. It is an excellent meat/poultry substitute and is eaten on a regular
basis by vegetarians.
Paneer: 250 gm
Preparation time: 15 minutes
Milk, full fat – 1 litre
Lime juice or White vinegar – 5 teaspoons
Muslin Cloth – for draining water.
- Boil milk in a large pan. When it starts boiling, remove from heat.
- Add lime juice or white vinegar to the milk at this stage.
- As you add the lime juice, you will notice the paneer separating from the milk gradually, leaving milky water behind.
- Drain the whole liquid and paneer in a muslin cloth. Hang it for a few hours or overnight; this will drain off all the
liquid, leaving the paneer behind.
- If you want paneer in a block, flatten it out in a rectangle shape after all the water has drained out. Keep the paneer
inside the muslin cloth while doing this.
- Place the paneer on a chopping board and place a heavy weight on top (e.g. pot full of water, heavy pan/metal object
etc) Leave for 3-4 hours or overnight - if possible.
- When you remove the weight, you will be left with a block of paneer. Cut into small cubes and use straightaway.
If you cannot use all the paneer straightaway, refrigerate it for later use!