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    Mirchi Tales » Recipes » Eggs, Dairy & Cheese

    How to make Home-Made Paneer or Cottage Cheese

    Published: Sep 5, 2013 · Modified: Aug 8, 2018 by Kiran

    I tried my hand at making Paneer for the first time when I made Palak Paneer just a few days ago. The inspiration being a local company that delivers organic vegetables & organic fresh milk. I ordered some spinach & the buffalo milk for a trial, and instantly the thing that came to my mind was to make Palak Paneer and also try my hand at making Paneer.

    Paneer is a soft fresh Indian cottage cheese which can be easily made using milk & acid together. It's quite popular in Indian cuisine, specifically in North India due to the fact that its a healthy & delicious vegetarian menu. Some of the popular dishes range from Paneer Tikka, Paneer Pakora's (Fritters), Paneer Butter Masala, Palak Paneer & Aalo Matar Paneer (Peas and Potatoes with Paneer). In fact, I think its a much vegetarian alternative to tofu since not only is it easy to make but is delicious eaten on its own as well, or grilled or fried. 

    Furthermore, for a bit of extra flavor, flavored paneer can also be made by adding spices or herbs. For example, the first time I made Paneer was basic plain flavored paneer and the next time I added fresh coriander (dhaniya) & some crushed red chilli flakes to give it just a little bit of kick. I was always a big fan of Paneer, but ever since I tried making it at home, there's definitely going to be no store-bought Paneer for me. 
    How to Make Home-Made Paneer 
    Yields approx. 200-225 grams of Paneer from 1 litre milk

    Update: Have found a supplier that delivers fresh hormone-free cow's milk to my place; Good quality milk which is convenient & affordable. Details are available at the end of this post.
    Ingredients:
    1 litre full-cream milk; its necessary to make sure that the milk is fresh - tetra-pak milk  cannot be used
    Acid Ingredient - One of the following
    2 teaspoon lemon juice or 2 teaspoon fresh yoghurt or 2 teaspoon vinegar
    Flavorings (Optional) - Finely chopped fresh coriander, red chilli flakes, black pepper, salt etc
    Flavorings - finely chopped garlic with red chilli pepper; finely chopped garlic with chopped green chilli;

    Equipment Required: 
    Muslin Cloth/Cheesecloth - Muslin cloth is basically 'malmal' in Urdu - so any clean & washed old Dupatta or fabric lying around can be used
    Heavy Weight - A Mortar is good for pressing down the Paneer or desi Sil-Batta.

    Note: It is not necessary to add flavorings in the Paneer, but since I had taken pictures of this version, this is what I posted. I think it makes the procedure much more simpler when explaining with pictures.

    Method:
    1 - Pour the 1 litre milk in a medium sized pan and put to boil. If using finely chopped garlic as a flavoring agent, then add now so that the raw garlic can cook for a bit & infuse the milk. 
    2 - Line a sieve with muslin cloth/cheese cloth & put it over a big bowl. 
    3 - Make sure that you keep standing next to the stove, since the milk can boil over anytime.
    4 - Once small bubbles start appearing at the edge of the pot and the milk is about to start boiling, add flavorings if using. For example, in this recipe, I used ½ teaspoon salt, 1 teaspoon crushed red chilli flakes, & 1 teaspoon of fresh corriander leaves.

    5 - Once the milk starts boiling, turn the heat to low to make sure it doesn't boil over. Add the acid ingredient (lemon juice) and keep stirring. The milk should curdle/separate as soon as the lemon juice has been added. Stir continously until the milk is completely curdled and the water (whey) turns yellow-green in color. In case the milk does not curdle then add a few more drops of lemon juice till the milk has curdled and the water turns yellow-green. 

    6 - Remove from heat. 
    7 - Pour the mixture into the sieve lined with a muslin cloth.
    8 - Drain the whey/yellow liquid. 
    9 - Tie up the cheesecloth/muslin in a tight bundle and hang it for about 15-20 minutes so that the moisture is drained. Alternatively, you can just lift it up, close the muslin cloth & squeeze the moisture as much as possible.


    10 - Then place the cheesecloth on a flat surface and place a weight on it so that the cheese gets flatter and any additional moisture is drained. Keep it for about 30 minutes.

    11 - Once the paneer is set, it can be cut into cubes of any shape to be used.

    12 - Keep the Paneer in the refrigerator in an airtight container. 
    13 - It will stay fresh for 3-4 days.
    14 - Use the Paneer to make Palak Paneer, grill it for sandwiches or use to make gravies.

    Sources for Fresh Hormone-Free Cow's Milk
    While you can purchase cow's milk from the nearby milk shop, there is a new supplier that I discovered that delivers it to my place and it is also hormone-free. Have been using the milk since end May 2014, and so far its pretty good. Details for getting delivery done given below:

    Puro
    Pure Cow Milk
    For information and free home delivery:
    UAN: 11-11-DAIRY (11-11-32479)
    Email: [email protected]
    Facebook: https://www.facebook.com/purodairy

    Some Tips:
    1 - Use good quality fresh milk. I used Buffalo milk for the first time which yielded a slightly creamier & white colored Paneer.
    2 - Either yoghurt, lemon juice or vinegar can be used to curdle the milk. If yoghurt is used, then it should be fresh. Its best to add 1 teaspoon at a time to see when the milk curdles. If the milk has not curdled, then another teaspoon needs to be used. The milk will completely curdle when the water turns a light green/yellow color. 
    3 - Remove immediately & drain once the milk has curdled otherwise if the milk is overcooked, it will lead to a hard Paneer.
    4 - Once you get the hang of making Paneer, keep experimenting with flavors and try them out in different recipes. 
    5 - The leftover liquid/whey can be used for making roti's (making the dough) or added to veggies/gravies or used to water plants. 

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    Reader Interactions

    Comments

    1. Kimberly @ The Daring Gourmet says

      September 05, 2013 at 9:46 pm

      This is fabulous, Kiran! It looks SO good! Thanks so much for sharing!

      Reply

    Trackbacks

    1. Palak Paneer / Spinach with Cottage Cheese | Kay's Caramelized Confessions says:
      May 5, 2015 at 5:57 pm

      […] one go :). This time I am posting a really delicious vegetarian recipe – palak/spinach with paneer/cottage cheese. I personally don’t like spinach, but this is one dish which I love spinach in […]

      Reply

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    Welcome to my kitchen. Here you will find Pakistani and Indian recipes along with delicious tea time desserts. I am all about putting a modern twist to traditional South Asian recipes for the contemporary kitchen.

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