Description
Learn to make fresh, homemade Paneer or Cottage Cheese with simple ingredients and steps. Perfect for adding to your favorite dishes.
Ingredients
Units
Scale
- 1 liter whole or 2% milk
- 2 tablespoons vinegar or lemon juice
- Thin kitchen cloth
- Salt, to taste (optional, for Cottage Cheese)
- Heavy cream (optional, for Cottage Cheese)
Instructions
- Pour 1 liter of whole or 2% milk into a large pot and bring it to a boil over medium heat, stirring occasionally to prevent the milk from sticking to the bottom of the pot.
- Once the milk starts boiling, add 2 tablespoons of vinegar or lemon juice and continue stirring. You will notice the milk curdling as the acid separates the curds from the whey.
- When the curds have completely separated from the whey, turn off the heat. This should take about 2-3 minutes after adding the acid.
- Place a thin kitchen cloth over a colander and carefully pour the curdled milk into it to strain out the whey. Be cautious as the mixture will be hot.
- Gather the edges of the cloth and tie it into a bundle. Hang it over a sink or bowl to drain for about 30 minutes to 1 hour, depending on how firm you want the cheese.
- For Cottage Cheese, add salt to taste and mix in heavy cream if desired for a creamier texture.
- Once drained, your Paneer or Cottage Cheese is ready to use. You can store it in the refrigerator for up to a week.
Notes
For a firmer Paneer, press the cheese under a heavy object after draining. If you prefer a creamier Cottage Cheese, mix in heavy cream after draining. Store the cheese in an airtight container in the refrigerator for up to a week. You can use lemon juice or vinegar as the acid; both work well to curdle the milk.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Basics
- Cuisine: Indian
Nutrition
- Serving Size: 50 grams
- Calories: 206
- Sugar: 9
- Sodium: 50
- Fat: 12
- Carbohydrates: 9
- Fiber: 0
- Protein: 14
- Cholesterol: 44