Homemade Paneer/Indian Cottage Cheese | How to make Homemade Paneer/Indian Cottage Cheese

By Kishorah Zaufer  |  23rd Jul 2015  |  
4.7 from 10 reviews Rate It!
  • Homemade Paneer/Indian Cottage Cheese, How to make Homemade Paneer/Indian Cottage Cheese
Homemade Paneer/Indian Cottage Cheeseby Kishorah Zaufer
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    0

    People

1123

10





About Homemade Paneer/Indian Cottage Cheese

Whenever I have extra packets of milk in the fridge, I quickly boil and curdle it to make paneer! Since it’s our favourite item in our menu! And also making paneer at home falls light on your pocket! :D So here's the recipe!

Homemade Paneer/Indian Cottage Cheese is one dish which makes its accompaniments tastier. With the right mix of flavours, Homemade Paneer/Indian Cottage Cheese has always been everyone's favourite. This recipe by Kishorah Zaufer is the perfect one to try at home for your family. The Homemade Paneer/Indian Cottage Cheese recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Homemade Paneer/Indian Cottage Cheese is few minutes and the time taken for cooking is 60 minutes. This is recipe of Homemade Paneer/Indian Cottage Cheese is perfect to serve 0 people. Homemade Paneer/Indian Cottage Cheese is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Homemade Paneer/Indian Cottage Cheese. So do try it next time and share your experience of cooking Homemade Paneer/Indian Cottage Cheese by commenting on this page below!

Homemade Paneer/Indian Cottage Cheese

Ingredients to make Homemade Paneer/Indian Cottage Cheese

  • Milk - 1 ltr
  • Lemon Juice - 3 - 4 tbsp
  • Equipments needed:
  • Strainer
  • Cheesecloth or any clean cloth for straining
  • Dinner plate - 1
  • Heavy weight eg. your motar & pestle

How to make Homemade Paneer/Indian Cottage Cheese

  1. Bring milk to boil in a heavy bottom pot. Once it starts to lathers, by continuous stirring slowly add in lemon juice. Keep stirring on medium flame until the whey separates completely. Turn off the flame.
  2. Line strainer with cheesecloth and make sure the cloth is big enough to tie up. Carefully pour in the cuddled milk and wash this mixture once. Now tie knot tightly by gathering the ends of the cheesecloth.
  3. Hang it to anywhere you find it feasible or tie it to kitchen sink tap. Let the water get drained completely, this might take around 30-40 minutes.
  4. Gently open the cheesecloth and place it on a plate. Using your hand flatten the mixture into a circle or square. Wrap again with same cloth and place weight on top of it. I used motor & pestle. Leave it to set for 2-3 hours without touchin
  5. After few hours remove cheesecloth and cut them into desired shapes and store in air tight containers or Ziploc bag and refrigerate till use. This stays fresh for 2-3 days. Remember not to freeze the paneer.
  6. ** Don't freeze the paneer.

Reviews for Homemade Paneer/Indian Cottage Cheese (10)

Gauri Kulkarni4 months ago

Easy to make
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Nazia Khan8 months ago

Tanks you
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Selina Noushada year ago

Thanku u dear:blush:
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Latha Venugopala year ago

Very good
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Rachna Saxenaa year ago

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Deepali Senguptaa year ago

nice
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Srinivasan Santhanama year ago

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Kamu Gohila year ago

nice
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Sunitha Suresha year ago

nice recipe
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GLEETUS CHUMMAR2 years ago

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