PANEER /COTTAGE CHEESE

Paneer is a kind of cheese made from cow’s or buffalo milk. It is a favorite in Indian cuisine and fairly easy to make. It is used in many curries and also to make stuffing in various wraps, momos or dumplings. 

Ingredients:-

·       Milk

·       Lemon

Procedure:-

·       Paneer has to be made from split milk. I made this batch when a litre of cow’s milk split in my kitchen. However, to split the milk you need to bring it to a boil and then squeeze some lemon juice into it.

·       Once the milk splits, you need to work fast. Cover the top of any deep utensil with a thin muslin cloth.

·       Drain the milk onto this cloth. The solid contents begin to split from the liquid contents of the milk. The cloth is to drain the liquid part.

·       Keep moving the cloth little by little to drain as much water as possible.

·       After most of the water has been drained, start twisting the paneer in the cloth itself, tying it into a knot. This will release more water from the paneer. You have to get as much water out as possible.

·       After you have drained all the water, tie the cloth into a tight knot and leave it for 3-4 hours.

·       Use this fresh paneer to make desired recipes.