How to make Paneer पनीर (Indian Cottage Cheese)

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DESCRIPTION:

Paneer also known as cottage or farmer's cheese is generally a bit more denser than other cottage cheeses. It is closer to Mexican queso blanco than Ethiopian ayib or Italian ricotta.

Making paneer is very simple and requires only two ingredients that is mostly available at home, and takes only a few minutes active and a few hours passive making time.

Paneer can be used in a variety of dishes, or store it in the fridge for up to two weeks.

Ingredients

1 litre Milk

11/2 tsp vinegar or 1/2 tsp lemon juice or citric acid

Preparation

Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 1/2 - 1 hour before using it.
After it is made cut the paneer in desired shapes and sizes.
Use direct in gravy or deep fry till golden brown