Paneer Indian Cottage Cheese
Discover the magic of homemade *Paneer Indian Cottage Cheese*, a fresh and creamy staple in Indian cuisine that's surprisingly simple to prepare! Using just three ingredients—whole milk, lemon juice (or white vinegar), and water—you can create this versatile, protein-rich cheese in under an hour. Perfect for vegetarian dishes, this recipe highlights the traditional techniques of curdling milk and pressing it into a firm, sliceable block, ideal for curries, snacks, or grilling. Not only will you enjoy the satisfaction of crafting your own paneer, but you'll also savor its superior taste and freshness compared to store-bought versions. Whether you're a seasoned chef or a culinary beginner, this step-by-step guide shows you how to master this essential ingredient.
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Recipe Information
Ingredients
- 1 liters Whole milk (full-fat)
- 2 tablespoons Lemon juice or white vinegar
- 2 tablespoons Water (to dilute lemon juice or vinegar)
Instructions
In a large pot, pour 1 liter of whole milk and bring it to a gentle boil on medium heat, stirring occasionally to prevent it from scorching at the bottom.
While the milk heats, mix 2 tablespoons of lemon juice or white vinegar with 2 tablespoons of water to dilute it.
Once the milk begins to boil, reduce the heat to low and slowly add the diluted lemon juice or vinegar, 1 tablespoon at a time, while stirring gently.
Continue stirring until the milk curdles and separates into solid curds and a greenish whey liquid. This should take about 1-2 minutes. If it doesn't separate completely, add a bit more diluted lemon juice or vinegar.
Turn off the heat and let the mixture sit for 2-3 minutes to allow the curds to settle.
Place a colander or sieve lined with a clean muslin cloth or cheesecloth over a large bowl. Carefully pour the curdled milk into the cloth to strain the whey.
Rinse the curds under cold running water to remove residual acidity from the lemon juice or vinegar.
Gather the edges of the cloth, twist them tightly, and press out excess water. Place the wrapped paneer on a flat surface and put a heavy object (such as a pot or cutting board with weights) on top to press it into a firm block. Let it sit for 30-40 minutes.
Once pressed, unwrap the paneer and cut it into cubes or use it as desired in your recipes.
Store the paneer in an airtight container in the refrigerator for up to 2-3 days.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 284 mg | 22% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
