How to Make Your Own Paneer (Indian Cottage Cheese)
Paneer is a mild, versatile cheese for Indian curries, kababs, flatbreads, and desserts.
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Instructions
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Start boiling milk in a medium pot.
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Dissolve citric acid, lime juice, or lemon juice in 1/2 cup warm water as the milk heats.
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Once the milk boils, pour in the acid mixture.
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Reduce heat and stir continuously until the milk fully curdles, then remove it from heat.
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Strain the mixture through a clean muslin cloth.
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Rinse under running water for one minute, then press out excess water.
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Hang the muslin for 15 to 20 minutes to drain all whey.
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To form a block, tie the muslin and place it under a heavy object.
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Cut the paneer into cubes for immediate use or freeze for later.