HOW TO MAKE PANEER / COTTAGE CHEESE AT HOME

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Stepwise pictorial recipe of making of paneer/cottage cheese at home.

Through it seems to be difficult but practically, making paneer at home is very easy. It takes less than an hour in making a paneer at home. And the more surprising fact is that you don’t require any extraordinary or expensive ingredient. Just 2 basic ingredients and you can have your own made paneer. Isn’t that interesting?

One important thing we want to tell you is that the method of making Cheena is identical to making of paneer. The only difference is that chenna is more moist than paneer. For making Cheena, follow all the steps from 1 to 7 given hereunder. But don’t put it under pressure as done in para 8. This Cheena is used mostly in the making of Paneer Bhurji, Rasgulla, Shrikhand and so on.

Coming back to Paneer, let’s have a look at the recipe…

INGREDIENTS

Full Fat Milk* 2 Kg.
Curd** 1/4 cup

METHOD

1. Boil milk in a pan.

2. When the milk begins to boil, reduce flame to low. Add curd spoon by spoon and stir gently.

3. Milk will begin to curdle and milk-solids would separate from the liquid.

4. Turn off the flame and remove the pan from stove top.

5. Place a muslin cloth over strainer & place the strainer in another big vessel so that the whey (liquid portion)*** of the curdled milk can be collected in the vessel.

6. Now pour the curdled milk into the strainer in which the muslin cloth is placed.

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7. Bring the edges of the cloth to the center, tie and hang it till excess water completely drips by itself.

8.**** When the water is completely dripped, place muslin cloth carrying milk solids on a chapati maker (on which you roll the chapatis) & put a heavy object (i used iron kadahi filled with water) on it for about 30 minutes*****.
(Please refer pictures for easy understanding).

9. Remove the heavy object. Open the knot of muslin cloth and you will find a white slab.

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This is your Paneer/cottage cheese.

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NOTE

*Instead of Full Fat milk, you can also use the regular milk but quality of milk makes a difference in the quantity of your paneer. More good the milk is, more quantity of paneer will be.

**In place of curd, you can also use lemon juice or vinegar but in that case, you will have to wash the curdled milk atleast twice after completing para no. 6 herein above, so that the flavor of lemon or vinegar is washed away. This Washing becomes more important if you are planning to make some dessert out of this paneer.

***This point has nothing to do with this recipe but a mere suggestion that the whey collected in para 5 is full of proteins and nutrients, so better not to throw away. We usually use this liquid for kneading the dough. It makes chapatis more soft. Rest, your choice.

****The purpose of method adopted in para 8 is only to put the curdled milk solids under pressure so that the excess water is squeezed thoroughly. You can adopt any method depending upon your suitability & preference.

*****The more you put the curdled milk solids under pressure, the more dense will be your paneer.

Some paneer recipes in the blog are Kalakand, Sham Savera & Paneer Besan Chilla.

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA 

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4 Comments Add yours

  1. Kumar Harsh says:

    Can the water left after making paneer be used in something or it is waste?

    Like

    1. It’s not a waste. You can knead the dough and your chapati’s will be too soft.
      And i have mentioned the same in the post too.

      Liked by 1 person

    2. Kumar Harsh says:

      Oh, I must have skipped.
      Thank you.

      Like

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