Paneer -Indian cottage cheese
Not many cheeses can be easily made at home, but Indian cottage cheese — paneer — is an exception. It’s not only simple to prepare but also far more delicious than the store-bought version. Paneer is used in a variety of sweet and savory dishes, and I’ll be sharing some of my favorite recipes in the future.There are several theories about its origin — some suggest a Persian influence, while others believe it was introduced to the Indian subcontinent by the Portuguese. Whatever the true story, one thing is undeniable: paneer is among the most beloved ingredient across both North and South India alike.
Recipe:
Ingredients :
3 cups - Full fat milk
2 Tsp - Salt (optional)
2 Tbsp - Vinegar (or) Lime juice
Spices
(Shop at ASAspice for all your spices)
1 Tsp - Chili flakes (optional)
1 Tsp - Cumin (optional)
Preparation
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat.
(If you’re making savory paneer, you can add the optional spices at this stage.)Just before the milk is about to overflow, reduce the heat to medium low. Add 1 tablespoon of vinegar or lime juice and stir gently.
The milk will begin to curdle. If it doesn’t, add another teaspoon of vinegar or lime juice and stir again until the curds separate completely from the whey(pic 2).Switch of the flame.
Line a colander with a clean cheesecloth or muslin cloth and pour the curdled milk into it. The liquid (whey) can used in curries or while kneading dough for roti.
Rinse the curd under cold water to remove the sourness of the vinegar or lime.
Gather the cloth edges, twist to remove excess liquid, and place something heavy on top to press the paneer for 30–60 minutes.
Once firm, cut the paneer into cubes. Your fresh homemade paneer is ready to use in your favorite dishes!
Tips
Add a couple of tablespoons of water to the saucepan before pouring in the milk, this helps prevent it from burning at the bottom.
As soon as the milk starts to curdle and the whey separates, remove it from the heat immediately and drain the curds.
Before cooking, soak the paneer cubes in warm water for a few minutes to make them soft and tender.
