Paneer is Indian cottage cheese. Growing up having paneer was a luxury. Nowadays it is readily available. It is basically a tasteless cheese and takes the taste of any gravy you cook it in. Paneer is also used to make desserts in India. It is a great source of protein. It is a very easy to make at home and requires minimal ingredients.
What you will need:
| Ingredients | Quantity |
|---|---|
| Milk | 2 liters |
| Vinegar/ Lemon Juice | 1/5 cup vinegar or juice of 1/2 lemon |
Cook Time: 30 minutes
Serving: Makes around 250 grams of paneer.
How to make it:
- Bring the milk to a boil.
- Once it has boiled, lower the flame and add the vinegar or lemon juice.
- Stir it and you will see the whey and milk solids separating as the milk curdles.
Whey and milk solids separating - Drain the cheese on a cheese cloth. Run water once over it to remove the taste of vinegar/lemon juice.
Drain the curdled milk on a cheese cloth - Squeeze most of the water out paneer by wringing it in the cheese cloth.
- Let it hang against gravity to remove any access water.
- Your paneer is ready.
- If you would like to shape it in to a block, once most of the water is out of the paneer, place it in a container of the shape you desire the block to be. Add some weight over it and let it sit for 15 minutes.
- Cut into blocks or use as is in a recipe of your choice.