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Paneer- Cottage Cheese 3-Ways

Homemade Paneer (Cottage Cheese Recipe) in three tasty ways. Now confidently make it at home and save money. #HappyCookingToYou

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Ingredients:

  • Doodh (Milk) Fresh 2 litres
  • Namak (Salt) 2 tsp or to taste
  • Lemon juice 4 tbs or as required

Flavor # 1: Spicy Cottage Cheese

  • Podina (Mint leaves) dried ½ tsp
  • Lal mirch (Red chili) crushed 1 & ½ tsp
  • Kali mirch (Black pepper) crushed ½ tsp

Flavor # 2: Pickled Cottage Cheese

  • Jalapenos chopped 1-2 tbs
  • Pickled cucumber chopped 1 tbs
  • Lal mirch (Red chili) crushed ½ tsp
  • Dried oregano ¼ tsp

Directions:

In pot,add milk and simmer for 10-12 minutes on low flame until milk is boiled.

Add salt and lemon juice,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).

Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey and rinse with tap water.

Paneer (Plain Cottage Cheese):

Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.

Let the cottage cheese drain for 4 hour or overnight.

Flavor # 1: Spicy Cottage Cheese

In bowl,add cottage cheese,dried mint leaves,red chili crushed,black pepper crushed and mix well.

Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.

Let the cottage cheese drain for 4 hour or overnight.

Flavor # 2: Pickled Cottage Cheese

In bowl,add cottage cheese,jalapenos,pickled cucumber,red chili crushed,dried oregano and mix well.

Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.

Let the cottage cheese drain for 4 hour or overnight.

Fresh cottage cheese can be used right away or refrigerated in an airtight container for up to a week.

Recipe By: Kanwal Mohsin

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