PANEER (COTTAGE CHEESE)

Cooking Time : 00:40 min                           Dairy                                Preparation Time: 00:00 min

Quantity Made: 200 grams

Ingredients:

5 cups (1 liter) whole milk
1 cup (200 ml) heavy cream
1 tablespoon vinegar

Process:

1. Place a deep nonstick saucepan over high heat and add the milk.
Stir in the cream and bring to a boil.
Lower the heat to medium, add the vinegar, and stir until the mixture curdles.
The solids will separate from the whey. Remove from the heat.
2. Place a double layer of cheesecloth over a strainer and pour in the paneer.
Gather the edges of the muslin and dip the wrapped paneer in a bowl of cold water.
Tie up the muslin and hang it over for 20 minutes or till most of the whey is drained.
Reserve the whey for another use.
3. Place the wrapped paneer on a plate and put a heavy weight on it for 10 minutes.
Unwrap and cut the paneer into slices or cubes.

Chef’s Tip

You will get about 3½ cups (650 ml) whey, which contains a lot of nutrients.
It can be used instead of water in roti dough or even in soup.

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