How to Make Fresh Paneer (Cottage Cheese) at Home (With Pictures)
Making pure and Fresh Paneer / Cottage cheese at home
- Paneer is perhaps the most popular and preferred food for vegetarians in India. My children love it and can have it in every meal.
- It is so versatile that you can use it in many ways. You can make sweets out of it. Sweets like 'Rosogullas' 'Sandesh', 'Ras Malai ' etc. are made with soft paneer only.
- There can be so much variety, even in its salted preparations. Delicacies like 'Malai Kofta, Malai Paneer, 'Palak paneer; 'Kadhai Paneer', ' Paneer Pakoda' and numerous other mouth watering dishes are made with paneer.
- You can make cutlets, grill it, or stuff it in a 'paratha'. Grated paneer can be used to make delicious and nutritious sandwiches.
- So, it is a must-have in your refrigerator. It is delicious, nutritious, easy and quick to make.
- I would call it a comfort food , since it can be ready to eat in minutes.
- Although it is readily available in supermarkets, nothing can beat the home made freshly made Paneer.
- It's so soft; it enhances the taste of your hard work.
Step by step instructions for Making Paneer yourself
- Take 1 liter of milk in a thick bottomed vessel and put it for boiling over burner. Let it boil till it starts rising, but do not let it spill. Put off the heat.
- Mix 1 to 2 tablespoonful of lemon juice in the boiled milk and stir thoroughly. You will see the milk has curdled or separated. Do not boil the liquid after curdling.
- Place a large sieve over a large bowl, such that it covers the bowl. Carefully transfer the entire curdled mixture onto the sieve. The Paneer will be collected inside the sieve and the water will collect in bowl underneath.
- Let the Paneer drain off the water completely and let it cool.
- And that's it!
The Paneer is ready to be used. You can store it in the refrigerator, in boxes with lids, if you do not want to use immediately.
It can be stored for 2 to 3 days in the refrigerators. If you want to keep for a longer period, keep in deep freezer shelf. And when you want to use it, take out some 15 to 20 minutes before cooking.
Some Tips to make soft paneer at home
- Although the cheese can be made with toned or skimmed milk, making it with full cream milk will yield more but to keep it low in calories; I prefer toned milk.
- While making any recipes, do not overcook the cheese, because it will lose its softness and become hard.
- The water that is collected in the bowl after sieving the Paneer still has the goodness of milk. It can be used to knead dough or as a stock. You can drink it as it is after adding a pinch of salt or sugar into it.
- You can also use white vinegar or curd to curdle the milk.
- Paneer or cottage cheese tastes best when fresh. So although it can be preserved for a considerable period in refrigerator, try to make fresh every time you want to enjoy cottage cheese recipes.
Enjoy your homemade cottage cheese!
Do you make paneer or cottage cheese at home?
Did you know?
- Paneer, or fresh cottage cheese, is so versatile that you can turn it into exotic recipes, whether sweet or salty.
- It's good to make some and keep in the refrigerator if you want a quick meal.
- In any recipe, over cooking the Paneer should be avoided, otherwise it may turn out rubbery and lose its natural juices.
- Homemade, fresh cottage cheese is always softer and better in taste compared to the one bought from super markets.
- For preparing sweets, always use fresh Paneer.
- The water left behind after separating the Paneer can be used for making subsequent Paneer. It can also be used for kneading the dough or in soups. It is rich in nutrition so it should not be discarded.
Which is your favourite sweet made with paneer?
Please rate my Home made Cottage Cheese recipe!
© 2013 Chitrangada Sharan