Boil the milk in a open pan.
When it's boiling, add the vinegar and wait
for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a
tight knot.
When all the water is drained from the paneer,shape it into a
large rectangular block,transfer it into another piece
of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.

Comments

Comments: 6 | Add a Comment

Cheese India says :

I agree with Dilshad. You need to continuously stir after vinegar addition and rinse/ wash with water. You'll get the best paneer.

Posted on: 20 August 2009 - 3:04am

Miss World says :

after commenting I thought of a question.. sorry :) is it okay to add seeds or so to the paneer, and does it keep well in the fridge or should it be made in small portions and consumed in a couple of days?

Posted on: 16 September 2008 - 6:05am

Miss World says :

This is fantastic! I've always been curious on what it is exactly (yes, I didn't realize its cottage cheese till today, lol).. thank you for sharing your recipe :D

Posted on: 16 September 2008 - 6:03am

Snigdha says :

Hi Dilshad. Firstly the recipe asks you to use vinegar instead of lemon juice. You can also try mixing 1 tbs of lemon juice in 3 tbs of yogurt and then mix it into the boiling milk, which will then curdle the milk. It is also important that you get rid of the 'whey' completely by hanging the curdled milk in a muslin cloth by the wash basin. To achieve a firm Paneer/Cottage cheese, it is important to make sure the milk has curdled thoroughly (it needs to look fluffy and broken) and also make sure there is no water or whey left in the paneer.

Posted on: 7 February 2008 - 5:33pm