How to Make Paneer (Cottage Cheese) at Home | how to make soft paneer at home- Ritu's Kitchen

HOW TO MAKE PANEER

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Cottage cheese is made from milk.
Put lemon, yogurt, alum or vinegar into the milk and it will get curdly.
Protein intake and its quality can be increased with Homemade Paneer. Vegetarian people fulfill their protein requirement with paneer.
Paneer can be made from full cream milk or skimmed milk, as you desire.
Paneer can be eaten raw in a salad or make a delicious dessert.
As I said it is better if we prepare paneer at home to avoid all the chemicals being used to make paneer in addition to that we will get the promised amount of protein in paneer.
I always cook paneer at home.

Paneer Recipes

Malai Kofta,  Kadhi Paneer,   Corn Lollipops.   Dahi Kabab,
Aloo Peanut Tikki,  Paneer Lababdar,
 Butter Paneer Masala,   Corn paneer bhurji

Key points while making paneer -

1. Cottage cheese in a hot environment gets spoiled sooner than in the cold environment.

2. When to be used in Paneer Burji skimmed milk can be used to make paneer.

3. Always use full cream milk to make soft paneer like the market.

4. Always note that the milk should not be too hot otherwise the cheese(Paneer) will be hard.

5. After filtering the paneer, fill the remaining water in the bottle and keep it in the fridge, next time you can make paneer with this water.

6. Keep the cheese under the weight for half an hour.

7. Do not place the paneer bundle under very heavy weight, otherwise, the Paneer (cottage cheese) will be tough.

8. Put some water in a container and store the paneer in it. This cheese will always remain soft, but the water must be changed every day.

9. Maybe your next question is - how much cheese is made from 1 kg of milk?
So the answer depends on the quality of the milk which you are using.

Ingredients

Full Cream Milk - 1 liter

Lemon juice - 5 Tablespoons

Water - 5 Tablespoons

HOW TO MAKE

Put milk in the pan on a high flame to boil.
After boiling, turn the gas low.

Now rotate a large spoon well in the milk 6-7 times.
Mix the lemon juice and water in a bowl.
Now put 1/4 the amount of lemon juice mixture in milk.
And again doing same process.
At this time the milk will be granulated.

 Add the rest of the lemon juice mixture
Now the milk is completely curdly and paneer is ready

.
 Now filter the paneer with a clean cloth.
Now add cold water to it so that the taste of lemon is removed.

Now add cold water to it so that the taste of lemon is removed.

Hang this cloth (which is containing paneer) so that it will drain all the water in 15 minutes.

Now press it underweight for 30 minutes.
Do not pressurize under heavy weight or else cheese will be tight.
After 30 minutes remove the paneer from the cloth.

Put water and Paneer in an airtight box and put it in the fridge.
It will be fresh for 3-4 days.
Change the water every day.


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