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.