HOME MADE PANEER / COTTAGE CHEESE

Paneer or Cottage Cheese -made by curdling heated milk with lemon. I am very much exited in posting this recipe. I never thought that this much easy it is to prepare in home. Who says no to paneer recipes? Definitely I am not the one. Hereafter no need to depend on stores to buy paneer, we ourselves can prepare this in home at anytime.Since we are preparing this with ingredients in home, we can very much say it is healthy and hygienic. You can prepare a variety of dishes like curries, appetizers and desserts using paneer. Here comes a recipe to make soft paneer.

Ingredients

Milk(Full Fat)	1 1/2 litre
Curd	1 Cup
Cream ( Optional if using full fat milk)	200 ml

Instructions

1) In a heavy bottomed pan heat milk in medium flame, along with cream. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald. When ready, the milk will look foamy and steamy.

2) Lower the flame then add curd to the milk, mix it gently using spatula and wait for few minutes till the milk curdles and whey separates. Curd should be completely separated and the liquid should look yellow and watery. If the milk hasn't separated, try adding few more spoons of curd.

3) Place a strainer over a mixing bowl and cover it with straining clot, carefully pour the curds into the strainer, letting the whey collect in the bowl beneath.

4) Gather the straining cloth in your hand and Place it in ice cold water ( Add 10 to 20 ice cubes to the water) for few minutes and squeeze the cloth to remove the excess whey. ( if you didn't place this in cold water , it will be very hot so please be careful) 

5) Then fold the cloth in desired shape and place some heavy object on the it. I placed a pan filled with water and three glasses filled with water. 
6) Leave it for atleast 3 hours.

7) After 3 hours you can remove cloth and cut paneer to your desired shapes.

Notes:
1) I used 3% fat milk so I used cream, it is not mandatory to use cream if you are using full fat milk.
2) You can also use lemon/vinegar instead of curd, 4 tablespoons of lemon juice is enough to curdle the milk , if it is not fully curdled then add 1 or 2 more tablespoons of lemon juice to it.
3) You can refrigerate this paneer for 4 to 5 days.