HOMEMADE COTTAGE CHEESE (PANEER)

Paneer, also known as cottage cheese, is made by curdling milk with something sour, such as yogurt, lemon juice or vinegar, and then separating the curds from the whey. This soft, spongy cheese with its sweet, milky aroma is preservative-free, has no artificial additives, and can be made with low-fat or whole milk.

PREPARATION TIME: 10 mins COOKING TIME: 30 mins MAKES: 225 gm

INGREDIENTS

Milk 2 liters (low-fat or whole)

Fresh lemon juice ½ cup (125 ml)

Muslin cloth 2-ft (60-cm) square piece

STEP 1

STEP 2

STEP 3

METHOD

Place the milk in a large, heavy saucepan and heat, stirring constantly, over medium-high heat.
Just before the milk comes to a boil, add the lemon juice and continue to stir until the milk curdles and separates into curds and whey, 1 to 2 minutes.
Remove from the heat let the mixture sit for 5 minutes.
Drape the muslin cloth over a strainer and place both over a large pot to catch the whey.
Pour the cheese curds and whey into the muslin-lined strainer. Tie the ends of the cloth together and hang to drain over a sink.
Allow to drain 3 to 5 minutes.
Twist the cloth around the cheese to press out excess whey, then place the cheese between two plates.
Place a large pan of water or a heavy saucepan on the top plate and let the cheese drain further, 10 to 20 minutes.
Cut the cheese into desired shapes and sizes and use as needed.
Store in an airtight container in the refrigerator 4 to 5 days or freeze up to months.

HOMEMADE COTTAGE CHEESE (PANEER)