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Writer's pictureAri Samuel

Homemade Soft and creamy Cottage Cheese also known as Paneer - A Step-by-Step Guide to Crafting Creamy Perfection!




Unlock the secret to creating velvety, homemade cottage cheese or paneer with this easy-to-follow recipe. Indulge in the joy of making this versatile Indian cheese from scratch. Crumple it over salads or use it to make timeless classics like 'paneer tikka' or 'kadhai paneer' or 'palak paneer'.


Ingredients:

  • 2 litres of whole milk

  • Juice of 1 big lemon or white vinegar

  • 2 Tbs Greek Yoghurt

  • Cheesecloth/ Cotton cloth

  • Fine mesh strainer

  • Heavy-bottomed pot

Instructions:

Step 1: Gather Your Ingredients Begin by assembling all the ingredients in a clean and organized workspace. Use fresh, high-quality whole milk for the best results.


Step 2: Pour 2 litres of whole milk into a heavy-bottomed pot and place it on medium heat. Add 2 Tbs Greek yoghurt to the milk. Allow the milk to come to a gentle boil, stirring occasionally to prevent it from sticking to the bottom.


Step 3: Once the milk starts boiling, reduce the heat to low. Slowly add the lemon juice or white vinegar while stirring continuously. Keep a close eye as the curdling process begins; you should notice the separation of curds and whey.


Step 4: Continue to stir gently until the curds fully separate from the whey. The whey will appear clear, and the curds will resemble small, white, fluffy clouds. If needed, add a little more lemon juice or vinegar until the separation is complete.


Step 5: Strain the Curds Line a fine mesh strainer with cheese or cotton cloth and place it over a large bowl or sink. Carefully pour the curds and whey into the strainer, allowing the whey to drain away. Gather the corners of the cheesecloth and tie them together to form a pouch.


Step 6: Pressing the Paneer Hang the cheesecloth pouch for about 30 minutes to let any remaining whey drain out. Afterward, place the paneer pouch on a flat surface, put a heavy object on top (like a cast-iron skillet), and let it press for at least 2 hours. This will help achieve a firm texture.

Step 7: Unveil Your Homemade Paneer Once pressed, unwrap the cheesecloth to reveal your freshly made paneer. Cut it into cubes or crumble it based on your recipe needs.




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