Follow these simple steps to make your own Cottage Cheese or Indian Paneer at home.
By Kavitha Iyengar
The only difference between Paneer & Cottage Cheese is that while Paneer is unsalted, Cottage Cheese is salted and may sometimes have heavy cream in it. The steps involved in making these cheeses are the same.
- 1 liter milk (whole or 2%)
- 2 tablespoons vinegar or lemon juice
- Thin kitchen cloth
- Bring the milk to a boil stirring occasionally so that the milk does not stick to the bottom of the vessel
- When the milk starts boiling, add the vinegar or lemon juice and keep stirring
- The milk will start curdling and the milk particles will separate from the whey(liquid)
- Once the liquid is clear, switch off the flame
- Drain the whey by pouring it in a vessel lined with the thin muslin cloth
- Rinse the cheese with water to remove the vinegar/citric acid taste
- Gently wrap the cheese with the same cloth and squeeze the extra water. (if you squeeze too hard, the cheese comes out)
- Hang the cheese wrapped with the cloth over the sink for 2-3 hours. Keep squeezing occasionally to form a nice ball of cheese