Homemade Paneer or Cottage Cheese

How to make Homemade Paneer or Cottage Cheese

Paneer hits the top menu in the vegetarian cooking. For people who are not aware of this rich source of protein - It is made by curdling the milk. There are various recipes made out of paneer which are very popular in India and across the globe. If you go to any Indian lunch buffet here you will definitely find paneer in the platter. There are various curries as well as some very rich desserts are made out of paneer. I love home made paneer as its fresh and could be made available whenever you want to eat it. Tofu is another similar looking product however it is chewier than paneer.

Here is what we need -

• 4 cups of whole milk to make 10 cubes of the size shown in the picture
• 1 tbs vinegar or 1 lemon 
• muslin cloth

Whats Next -

I prefer using vinegar to curdle the milk as it curdles faster with vinegar than lemon and 1 bottle goes long way.

Boil milk in a heavy bottom pan on medium heat. Let the milk come to boil. As soon as it comes to boil lower the flame. Add vinegar or lemon juice. The curd will start to separate from the whey.

The milk will start to curdle and its color will start to change to light green. Switch off the stove.

I usually keep a muslin cloth in a strainer and strain the milk water. Fold the muslin cloth and tie it to the tap & let all the water drain. It will take around 3-4 hours.

Take a square shaped container. Fill all the paneer in the container and refrigerate it for minimum 6 hours. Take it out after 6 hours, you should be able to cut it in the shape you like.

If you want to use paneer for Ras-Malai, Malai Kofta or Paneer bhuna use the crumbly paneer. Avoid refrigeration and cube formation.

You can make flavored paneer by adding appropriate flavor to it like sugar, ginger, garlic. mint etc..
It should be added while boiling the milk.

The paneer tastes best if its consumed fresh.