How to make Paneer at home/Homemade Panner (Cottage cheese)

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Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
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Ingredients:

  • 1 lit full cream milk
  • 2-4 tablespoon curd or lemon juice or vinegar 

Method:

  1. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally.
  2. When it starts boiling, switch off the gas and wait for a while.
  3. and add curd or lemon juice or vinegar and mix it immediately with a spoon. The milk would start curdling; Let the milk stand for 10 minutes: Cover the milk and let stand for 10 minutes to give the acid time to completely separate the curds and whey once the milk curdles completely.
  4. Strain using a strainer line with cheesecloth, or muslin cloth.
  5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
  6. To take out the excess water, Press the curds: Transfer the curds (still in the cheesecloth) to a large dinner plate. Set a second plate on top of the package and weigh it down. Press for at least 1 hour or up to 2 hour.
  7. Use or refrigerate the paneer: Once pressed, your paneer is finished and ready to use. You can use it immediately or refrigerate for up to two days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.