Homemade cottage cheese(paneer)
Making cottage cheese (paneer)at home is very easy and simple.
What we need
- 1 litter full cream milk
- 1 tbsp. white vinegar lemon juice
- ½ cup curd
How to make
Boil milk in heavy bottom pan, reduce heat, add vinegar and curd and keep stirring, till milk start curdling and separate from whey.
Turn off heat. Cover a strainer with muslin cloth and drain the curdle milk, preserve whey it can be used in other recipes. Wrap curdle milk in cloth and tie it properly. Rinse under running water and squeeze all the water, place curdle milk under heavy weight (you can use heavy pan) for 2 hours, so that all the water from curdle milk, drain and cottage cheese will set in block.
You can store frozen for month.
Tips to use whey
- Can be used in curry.
- You can use making the dough.
- You can use whey again making paneer.
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