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How to Make Paneer Indian Cottage Cheese
- Heat 4 cups of whole milk in a heavy-bottomed saucepan over medium heat. Bring to a gentle boil, stirring occasionally to prevent scorching.
- Once boiling, remove from heat and slowly add 2-4 tablespoons of white vinegar or lemon juice, stirring constantly. The milk will immediately begin to curdle.
- If the curdling process doesn't start quickly, or the solids don't separate from the whey, add another tablespoon of vinegar or lemon juice. Allow it to sit undisturbed for a few minutes.
- Line a fine-mesh sieve with a clean cheesecloth or muslin cloth. Gently pour the curdled milk mixture through the sieve, allowing the whey to drain into a bowl beneath.
- Gather the corners of the cheesecloth and tie them together securely. Gently squeeze out some of the excess whey. You can leave it hanging for 30 minutes to further drain.
- Add 1/2 teaspoon of salt (optional) and 2-3 tablespoons of heavy cream (optional) to the cheese in the cheesecloth. Gently mix. This step improves the texture and flavor.
- For soft Paneer (like cottage cheese), leave it for about an hour. For firmer Paneer, place the cheesecloth-wrapped cheese into a bowl, place a heavy object on top (like a plate with cans or books), and refrigerate for at least 2 hours or preferably overnight. The longer it sits under weight, the firmer it will become.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
29g
Carbs
4g
