Homemade Paneer (Cottage Cheese)

Paneer, an Indian version of cottage cheese is one of the favorites from an adult to kids of any ages.  Nowadays, you can buy everything readymade but making at home is so much better as you know what went in there, no preservatives nothing.  I try to make it home whenever possible, if I can’t then I buy it from the store.

There are so many ways you can make paneer by adding herbs, mint or any other flavor you want to add to it, its your choice.   Today I am making plain paneer as I am going to be making Palak Paneer.  Sounds yummy…..isn’t it?  I am already drooling.  Love spinach in any form.

I know I haven’t posted anything in a while as I just busy with so many things..didn’t realize it has been this long.  Without any further delay, here is how to make paneer at home.

Ingredients:

• 2 gallons of whole milk
• vinegar or lime juice
• 1 cup water

Directions:

In a big stainless steel pot, add water and the two gallons of milk.  Bring the milk to a boil. By adding water at first, the milk will not stick to the pot.

Now add vinegar and let the milk curdle.   Make sure you the see milk separating and all you see is clear whey.  If not then add a little more vinegar to it and stir.

Strain the whey and crumbles using a muslin cloth.  Using cold water wash the paneer thoroughly so that the paneer doesn’t have the taste of the vinegar.  Squeeze the excess water out and put it under the heavy weight.

This will help to get the remaining water out and also for the paneer to come together.  Let it sit for 45 minutes to an hour.

Take it out and put it in the fridge for a little bit.  Then cut them into cubes or rectangles, however you like to cut it.  Your paneer is ready, free of preservatives and fresh.

If you don’t want to make cubes then you can leave it crumbled and use it to make paneer paratha or paneer bhurji.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!

Homemade Paneer (Cottage Cheese)

Sarika Gunjal

Fresh and preservative free homemade cottage cheese (paneer).

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Cuisine Indian

Ingredients

  

• 2 gallons of whole milk
• vinegar or lime juice
• 1 cup water

Instructions

 

• In a big stainless steel pot, add water and the two gallons of milk. Bring the milk to a boil. By adding water at the first, the milk will not stick to the pot.
• Now add vinegar and let the milk curdle. Make sure you the see milk separating and all you see is clear whey. If not then add a little more vinegar to it and stir.
• Strain the whey and crumbles using a muslin cloth. Using cold water wash the paneer thoroughly so that the paneer doesn't have the taste of the vinegar. Squeeze the excess water out and put it under the heavy weight.
• This will help to get the remaining water out and also for the paneer to come together. Let it sit for 45 minutes to an hour.
• Take it out and put it in the fridge for a little bit. Then cut them into cubes or rectangles, however you like to cut it. Your paneer is ready, free of preservatives and fresh.

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