Make Your Own Paneer / Cottage Cheese

Cottage cheese or Paneer is a common ingredient in vegetarian Indian cuisine. Not only is this cheese delicious, it is healthy as well.

Cottage cheese is high in protein and hence is good for healthy bones and muscles. It is also great for weight loss and contains good fats and is thus used as a vegetarian option in diets such as Keto. Apart from this, it is a source of Vitamin D and contains antioxidants that help keep cell damage and Prostate Cancer at bay.

However, the best part is that you don’t need to go to the market to buy it because you can make your own at home.

While there are various ways to make cottage cheese, we are listing down 3 ways to make this super healthy dairy products.

Method 1:

Ingredients:

  • 1L whole milk
  • 4 drops liquid rennet
  • ½ teaspoon of salt
  • 6 tablespoons heavy cream (or half and half)

Preparation:

  • Take a non-reactive saucepan and heat the milk at low heat until it reaches 85 degree Fahrenheit.
  • Turn off heat and stir in the rennet, gently for 2 minutes.
  • Cover the mixture with a clean towel and let it stand at room temperature for 4 hours.
  • The mixture would have now formed curds.
  • Cut the curds with the help of a knife and break them by cutting several times in one A and several times in the opposite direction.
  • Now sprinkle the salt and cook over low heat by stirring gently until the whey is not separated from the curd.
  • Strain the mixture in a strainer covered with cheesecloth and let it sit for a few hours, while stirring occasionally, so that soft curdles remain.
  • Place the curd in a clean bowl and add the cream to it.
  • Add salt as per taste.
  • Store in refrigerator or serve immediately.

Method 2:

Ingredients:

  • 3.8 L pasteurised skimmed milk
  • ¾ cup white vinegar
  • ½ teaspoon of salt
  • ½ cup heavy cream (or half and half)

Preparation:

  • Heat the milk on medium heat till it reaches 120 degree fahrenheit.
  • Now add vinegar to the saucepan and stir for 2 minutes.
  • Cover with a cloth and let the mixture rest for 30 minutes.
  • Pour the mixture into a strainer lined with cheesecloth and let the whey drain for 5 minutes.
  • Gather the edges of the cloth and hold the curds under a stream of cold water.
  • Then squeeze the curds in the cloth till dry.
  • Add in the cream and salt to taste.
  • Serve immediately or store in the refrigerator.

Method 3:

Ingredients:

  • 1L whole milk
  • ½ teaspoon citric acid or lemon juice
  • ½ teaspoon of salt
  • 6 tablespoons heavy cream (or half and half)

Preparation:

  • Heat the milk on medium heat till it is heated but doesn’t boil over.
  • Now add lemon juice in warm milk and stir for several minutes till the mixture curdles.
  • Cover with a cloth and let the mixture rest for an hour.
  • Pour the mixture into a strainer lined with cheesecloth and let the whey drain for 5 minutes.
  • Gather the edges of the cloth and hold the curds under a stream of cold water.
  • Then squeeze the curds in the cloth till dry.
  • Add in the cream and salt to taste.
  • Serve immediately or store in the refrigerator.

If you love cottage cheese and want to try it’s lip smacking Indian variations, we serve some amazing Paneer-based dishes for you to enjoy.

Naan

The Curious History of Classy, Soft and Pillowy Indian-Style Flatbread- Naan

Whether it’s a cheese,  garlic-scented fluffy naan to the minced-meat-stuffed keema, for many, an Indian meal isn’t complete without a fresh naan bread.  It is a bread with an illustrious history and one that has seen a great deal of change over the years.

Here are some reasons why Naan bread is one of the most popular Indian foods:

  • The naan dough is composed of flour, water, yoghurt, and yeast, then traditionally cooked in the tandoor oven. It’s served warm with any Indian curry. The hotter the naan, the fresher it is.
  • It’s gooey, which is the best texture for any doughy bread.
  • It’s versatile. It is just one among plenty of delicious Asian bread.
  • Some examples are:

Chapati: This Indian flatbread is made combining the same flour for Naan with water and salt, but without yeast.

Paratha: It is a traditional bread famous in many regions of South-East Asia. The dough is made with flour, water, and vegetable oil, then cooked in Tawa, the Indian cast iron skillet.

At Lala’s Kitchen, we serve a variety of naan with authentic Indian cuisine. We serve laccha paratha, plain naan, butter and garlic naan, chilli cheese naan and more.  Visit our restaurant, order our authentic Indian gravy and have our naan your way!

  • You definitely won’t be hungry after eating a meal with naan, or even on its own.
  • It’s perfect for dipping. Indian cuisine is all about varieties and naan is the perfect food to soak up delicious sauces, curries, and those last few flavours on your plate.
  • It’s for everyone. Whether you’re an adventurous or picky eater, naan caters to every type of diner. Kids love it, too!
  • It’s authentic. Naan is a cultural Indian staple cuisine. It is traditionally cooked in a clay tandoor oven, as with many other meats and dishes.
  • It’s delicious. This bubbly flatbread tastes oh so good! Between the cooking technique, the preparation, and the fixings, naan is one of those foods you can’t resist.

Looking for authentic Indian curries and dishes to accompany your curry and naan? Visit Lala’s Kitchen.

Recipe: Lip Smacking Chicken Tikka

Ingredients

  • 1kg chicken fillets, cut into pieces
  • ¼ cup yoghurt
  • 2½ teaspoons fresh ginger, minced
  • 2½ teaspoons fresh garlic, crushed
  • vegetable oil
  • 2½ teaspoons salt
  • 1½ teaspoons ground cumin
  • 3 teaspoons Indian spice mix
  • ½ teaspoon hot chilli powder
  • 4 teaspoons lemon juice
  • 2-3 pinches of turmeric powder

To Garnish:

  • 3 teaspoons lemon juice
  • onion rings
  • fresh coriander, chopped

Method

  • First, blend the natural yoghurt and add all the Indian spices including cumin seeds, ginger and garlic paste, salt, hot chilli powder, turmeric powder. Mix well and add some vegetable oil with other marinade ingredients.
  • Now add the chicken fillets and ensure that they get well covered with the marinade. Take this mixture into a bowl and cover it. Put this into the refrigerator for at least 8 hours or overnight.
  • Prepare an oven to 180° C. Place a couple of charcoal pieces on a metal plate at the bottom of the oven. It will give you a little smokey flavour.
  • Place the chicken fillets on a rack with a drip tray underneath and slide onto the middle shelf of the oven.
  • Cook for at least 15-20 minutes till it became brown in texture. Now your chicken tikkas are ready to serve. Sprinkle with lemon juice and black pepper. Garnished it with onion rings and fresh coriander.