Wednesday, September 19, 2012

Paneer/Cottage Cheese-how to prepare from scratch

Am in Germany and am very bad in Deutsche but then i have not given up.Am trying to learn it as much as possible. Its a sea and am only trying take  few plunges down the water. Anyways Paneer what do they call it in Deutsche- googled and found Paneer- Paneer kaase but that was quite different from what we use, so Finally i have to learn the art of preparing paneer by myself. Previously i thought of it as tiresome difficult process but then its just a child play. So my search of paneer has finally settled with me preparing itself all the time. Here's the recipe:


  • Milk- 1 ltr
  • lemon salt water/citric acid- 1.5 TSP or else lime juice- 2 TSP
  • Large sieve
  • Muslin cloth
  • Cold water- 1 ltr
  • Heavy weight
  • Boil the milk
  • As soon as it comes to boil add the lemon salt water and keep on stirring
  • Once water separates turn off the heat
  • Place the muslin cloth over the sieve and drain the milk over it
  • Cheese will settle over the muslin cloth and water will drain off.
  • Now pour the cold water so as to remove the sourness from it. squeeze to drain remaining water.
  • Make a desired shape of the cheese say round or rectangular block and then tightly tie the muslin cloth squeezing out extra left water .
  • Put a heavy weight over the tied cheese and keep it aside for 3 hours.
Paneer is now ready to use. Remove the cloth and you will get  soft spongy entact paneer block.

Have a happy cooking :-)

By: Sushmita Pandit

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