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–+ servings

Indian Cottage Cheese Recipe Card

North Indian Kitchen
Indian Cottage Cheese (Homemade paneer) made with milk and curd. Soo fluffy and spongy. It is so easy to make and a highly nutritional diet.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine North Indian
Servings 4
Calories 145 kcal

Equipments

1 Sauce Pan
1 Bowl (medium-sized)
1 Cheesecloth/muslin cloth

Ingredients

  • 1 litre Milk (whole milk)
  • 5-6 Teaspoons Curd

Instructions
 

  • Pour the whole milk into a heavy-bottomed pot and place it on medium heat.
    2. Stir the milk occasionally to prevent it from sticking to the bottom of the pot and to avoid scorching. Heat the milk until it reaches a gentle boil. Keep an eye on it to avoid boiling over.
    3. Once the milk starts boiling, lower the heat to medium-low and add 5-6 tablespoons of curd or lemon juice or white vinegar to the milk.
    4. Stir the milk gently, and you will notice it starting to curdle. The curds (solid part) will separate from the whey (liquid part).
    5. Line a large colander with a double layer of cheesecloth or muslin cloth.
    6. Carefully pour the curdled milk through the cheesecloth to strain the curds. The whey will pass through the cloth and collect in the bowl.
    7. Rinse the curds under cold running water to remove any traces of lemon juice or vinegar. This step is essential as it prevents the paneer from having a sour taste.
    8. Gather the edges of the cheesecloth and tie it securely to form a pouch containing the paneer.
    9. Hang the pouch with the paneer over the sink or place a large bowl over it and let it drain for about 30 minutes to remove excess whey.
    10. Remove the paneer pouch from the colander and gently press it to get rid of any remaining whey.
    11. Place the wrapped paneer on a flat surface and shape it into a block or a flattened disc.
    12. To achieve a firmer texture, you can place a heavy object(like a cast-iron skillet or a plate with a weight on top) over the paneer for an hour or two.
    13. Once the paneer has set, unwrap it and cut it into cubes or slices as per your preference.
    Your Homemade Paneer is ready

Video

Notes

 
  • When making paneer, use fresh whole milk and choose between lemon juice or white vinegar as the curdling agent.
  • Strain the curds properly using double-layered cheese cloth and rinse to remove any sourness.
  • To achieve a firmer texture, press the paneer and consider using a weight during draining.
  • Store the paneer in an airtight container with water in the refrigerator and change the water daily for freshness.
Nutrition Facts
Indian Cottage Cheese Recipe Card
Amount per Serving
Calories
145
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
33
mg
11
%
Sodium
 
13
mg
1
%
Carbohydrates
 
1
g
0
%
Protein
 
7
g
14
%
Calcium
 
240
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Paneer
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