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Homemade Paneer (Indian Cottage Cheese) Recipe Video
|Regular milk||3 Cup (48 tbs)|
|Half and half||1 Cup (16 tbs)|
Calories 182 Calories from Fat 111
% Daily Value*
Total Fat 12 g19.2%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 39.3 mg13.1%
Sodium 92.7 mg3.9%
Total Carbohydrates 12 g3.8%
Dietary Fiber 0 g
Sugars 9 g
Protein 7 g14.5%
Vitamin A 7.7% Vitamin C 0.91%
Calcium 25.6% Iron 0.53%
*Based on a 2000 Calorie diet
Things You Will Need1. Sieve or muslin cloth - to strain the curdled milk from the whey
2. Grinder/small blender
1. Take a heavy bottom pan with regular milk and half and half. Bring it to a boil while stirring occasionally.
2. When the milk starts boiling add a couple of tablespoons of vinegar and continue to stir till the milk curdles.
3. Use a sieve or muslin cloth to strain the curdled milk and whey.
4. Place a slightly heavy weight over the paneer to help drain out the water from it quickly. Keep a little bit moisture in it.
5. After about 7 to 10 minutes, take out the weight and you will get a chunky piece of paneer. If you want the cheese-like consistency, then put the pieces of paneer into a grinder and blend it to a smooth paste.
6. Put the paste like paneer into a container. Even out the surface using a spatula. Close the container and freeze it for about 30 minutes
7. When the paneer hardens, you can cut cubes out of it.
8. The paneer cubes may be deep fried or sauteed in oil and served in any dish. If you want to retain the soft texture of the paneer cubes, then add as it is without frying.
The water/whey drained out from the curdled milk/paneer can be used to knead the dough for roti, naan or paratha.