how to make paneer at home | homemade paneer | cottage cheese recipe

03 Jul how to make paneer at home | homemade paneer | cottage cheese recipe

Last Updated on December 4, 2020 by blessmyfoodbypayal

how to make paneer at home | homemade paneer | cottage cheese recipe with step wise pictorial recipe.

nonetheless it seems to be not easy but basically, making paneer at home is very uncomplicated. It takes about 30 to 45 minutes in making a paneer at home. And the more astonishing fact is that you don’t need any unusual or high-priced ingredient. Only 2 vital ingredients , few minutes and your homemade paneer is ready. 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 discrepancy is that chenna is more damp than paneer. For preparing Cheena, go after all the steps mentioned from 1 to 7 given hereunder. But there is no need to keep it under pressure as done in para 8. This Cheena is used mainly in preparing Paneer Bhurji, Rasgulla, Shrikhand &  so on.

Tohave a look at many more recipes using paneer/cottage cheese, click here.

how to make paneer at home – recipe card

how to make paneer at home | homemade paneer | cottage cheese recipe

blessmyfoodbypayal

how to make paneer at home ; simple and easy process of making cottage cheese.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Raw Ingredient

Cuisine Indian

Servings 300 grams

Ingredients

  

• 2 liter Full Fat Milk
• 1/4 cup Curd/Yoghurt

Instructions

 

• Boil milk in a pan.
• When the milk starts boiling, lessen the flame to low. Add curd spoon by spoon and stir gently.
• Milk will start curdling and milk-solids separate from the liquid.
• switch off the flame and remove the pan from flame.
• 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.
• pour curdled milk into the strainer in which the muslin cloth is arranged.
• Bring the boundaries of the cloth to the center, tie and hang it up till the excess water completely drips on its own.
• When the water is completely off, place muslin cloth holding milk solids on a chapati maker (on which chapatis are being rolled) & put some heavy object (i used iron kadahi filled with water) on it for about 30 minutes.
• Remove the heavy object. unlock the knot of muslin cloth and you will find a white slab kind of thing.
• This is your Paneer/cottage cheese.

Notes

1. As a substitute of Full Fat milk, you can also use the regular milk but the quality of milk makes a variation in the quantity of your paneer. Better the milk is, best the quantity of paneer will be.
2. Instead of  curd/yoghurt, lemon juice or vinegar can also be used but in that case, you have to wash the curdled milk at least twice after completing the process mentioned in para no. 6 herein above, so that the flavor of lemon or vinegar is washes away. And this part i.e. washing cheena becomes more important if you have plans to make some dessert out of this paneer.
3. 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 never throw it away. Do try a unique recipe “ whey soup” from the whey or use it for kneading the dough. It makes chapatis more soft. Rest, your choice.
4. The idea behind adopting what has been mentioned in para 8 is only to put the curdled milk solids beneath pressure so that the excess water is squeezed  completely. You can implement any method depending upon your suitability & preference.
5. The more you place the curdled milk solids under pressure, the more solid will be your paneer.

Keyword cheese, cottage cheese, paneer

pictorial recipe of how to make paneer at home

1. Boil milk in a pan.

2. When the milk starts boiling, lessen the flame to low. Add curd spoon by spoon and stir gently.

3. Milk will start curdling and milk-solids separate from the liquid.

4. switch off the flame and remove the pan from flame.

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. pour curdled milk into the strainer in which the muslin cloth is arranged.

7. Bring the boundaries of the cloth to the center, tie and hang it up till the excess water completely drips on its own.

8. When the water is completely off, place muslin cloth holding milk solids on a chapati maker (on which chapatis are being rolled) & put some 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. unlock the knot of muslin cloth and you will find a white slab kind of thing.

This is your Paneer/cottage cheese.

NOTE

1. As a substitute of Full Fat milk, you can also use the regular milk but the quality of milk makes a variation in the quantity of your paneer. Better the milk is, best the quantity of paneer will be.
2. Instead of  curd/yoghurt, lemon juice or vinegar can also be used but in that case, you have to wash the curdled milk at least twice after completing the process mentioned in para no. 6 herein above, so that the flavor of lemon or vinegar is washes away. And this part i.e. washing cheena becomes more important if you have plans to make some dessert out of this paneer.
3. 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 never throw it away. Do try a unique recipe “ whey soup” from the whey or use it for kneading the dough. It makes chapatis more soft. Rest, your choice.
4. The idea behind adopting what has been mentioned in para 8 is only to put the curdled milk solids beneath pressure so that the excess water is squeezed  completely. You can implement any method depending upon your suitability & preference.
5. The more you place the curdled milk solids under pressure, the more solid will be your paneer.

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA