How to Make Your Own Paneer (Indian Cottage Cheese)

Ingredients

• 1 quart whole milk
• 1/2 teaspoon citric acid (or lime juice or lemon juice)
• 1/2 cup warm water

Directions

1. Steps to Make It
2. Gather the ingredients.

Boil the milk in a medium-sized pot.

1. As the milk boils, dissolve the citric acid/lime juice/ lemon juice in 1/2 cup of warm water.
2. When the milk comes to a boil, pour the acid-water/lemon or lime juice-water mix into it.
3. Reduce the heat and stir continuously until the milk is completely curdled.
4. Remove the mixture from the heat when the separation of the curds and whey is complete.

Strain the mixture through a clean muslin cloth.

1. Hold it under running water for a minute and then press out the excess water.
2. Hang the muslin for 15 to 20 minutes so that all of the whey is drained.
3. To make the paneer into a block, tie the muslin and place it under something heavy.

Cut the paneer into cubes.

1. Use the paneer cubes immediately or freeze them for later.

Notes

Use skim or low-fat milk for a healthier version of paneer.

Don’t discard the whey. Use it to make dough for chapatis or parathas, which will turn out softer than if you made the dough with water.

Mix the whey with Bengal Gram Flour and make a thick paste. Use this paste as a body lotion for softer skin.

Nutrition

Guidelines (per serving) 77 Calories 4g Fat 7g Carbs 4g Protein Nutrition Facts Servings: 8 Amount per serving Calories 77 % Daily Value* Total Fat 4g 5% Saturated Fat 2g 11% Cholesterol 12mg 4% Sodium 53mg 2% Total Carbohydrate 7g 2% Dietary Fiber 0g 1% Protein 4g Calcium 142mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.