Paneer Indian Cottage Cheese
Discover the magic of homemade *Paneer Indian Cottage Cheese*, a fresh and creamy staple in Indian cuisine that's surprisingly simple to prepare! Using just three ingredients—whole milk, lemon juice (or white vinegar), and water—you can create this versatile, protein-rich cheese in under an hour. Perfect for vegetarian dishes, this recipe highlights the traditional techniques of curdling milk and pressing it into a firm, sliceable block, ideal for curries, snacks, or grilling. Not only will you enjoy the satisfaction of crafting your own paneer, but you'll also savor its superior taste and freshness compared to store-bought versions. Whether you're a seasoned chef or a culinary beginner, this step-by-step guide shows you how to master this essential ingredient.
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Ingredients
- 1 liters Whole milk (full-fat)
- 2 tablespoons Lemon juice or white vinegar
- 2 tablespoons Water (to dilute lemon juice or vinegar)
Directions
Step 1
In a large pot, pour 1 liter of whole milk and bring it to a gentle boil on medium heat, stirring occasionally to prevent it from scorching at the bottom.
Step 2
While the milk heats, mix 2 tablespoons of lemon juice or white vinegar with 2 tablespoons of water to dilute it.
Step 3
Once the milk begins to boil, reduce the heat to low and slowly add the diluted lemon juice or vinegar, 1 tablespoon at a time, while stirring gently.
Step 4
Continue stirring until the milk curdles and separates into solid curds and a greenish whey liquid. This should take about 1-2 minutes. If it doesn't separate completely, add a bit more diluted lemon juice or vinegar.
Step 5
Turn off the heat and let the mixture sit for 2-3 minutes to allow the curds to settle.
Step 6
Place a colander or sieve lined with a clean muslin cloth or cheesecloth over a large bowl. Carefully pour the curdled milk into the cloth to strain the whey.
Step 7
Rinse the curds under cold running water to remove residual acidity from the lemon juice or vinegar.
Step 8
Gather the edges of the cloth, twist them tightly, and press out excess water. Place the wrapped paneer on a flat surface and put a heavy object (such as a pot or cutting board with weights) on top to press it into a firm block. Let it sit for 30-40 minutes.
Step 9
Once pressed, unwrap the paneer and cut it into cubes or use it as desired in your recipes.
Step 10
Store the paneer in an airtight container in the refrigerator for up to 2-3 days.
Nutrition Facts
| Serving size | (1060g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 617.3 |
| Total Fat 32.8g | 0% |
| Saturated Fat 20.5g | 0% |
| Cholesterol 98.4mg | 0% |
| Sodium 401.9mg | 0% |
| Total Carbohydrate 51.2g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 49.9g | |
| Protein 32.9g | 0% |
| Vitamin D 508.2IU | 0% |
| Calcium 1132.9mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 1350.6mg | 0% |
Source of Calories