Homemade Paneer / Indian Cottage Cheese

Paneer (Punjabi: ਪਨੀਰ; Hindi and Nepali पनीर panīr; Armenian: Պանիր "Panir"; Urdu: پنير; Kurdish: پەنییر penîr; Persian: پنير‎ panir; Turkish peynir;) is a fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

Dating back to anicent India, paneer remains the most common type of cheese used in traditional South Asian Cuisine.

The use of paneer is more common in Nepal, India, Pakistan and Bangladesh due to the prominence of milk in our cuisine. Paneer is one of the most importantand vital part of Punjabi cuisine just like makhan and lassi.

Today my post is how to make paneer at home from milk powder as in Nigeria due to hygiene reasons it is not good to use fresh milk and as you know paneer made from UHT milk does not yield well. So i make paneer from milk powder as it is safer.

Preparation time : 1 hr

Cooking time : 20 mins

Serves : 4

Ingredients : 

1800ml / 71/2 cups of water

250 gms/ 2 cups of full cream milk powder

3/4 cup / 8 tbsp curd/ yogurt

Other requirements:

Cheese cloth

• Strainer

Some weight

Paneer mould (optional) 

Method:

1. Bring water to boil on high flame.
2. Add in milk powder and when it begins to boil.
3. Reduce the heat and add half the curd, keep stirring, add rest the soup till it curdles.
4. When the whey separates switch off the flame and let it cool for 5 mins.
5. Wet cheese cloth and place over a strainer and strain the panner.
6. Bring the edges of cloth together to strain excess water.
7. Put in the mould and place weight on it. I used tin of Oil to apply pressure to squeeze water.
8. Let it rest for 2 - 3 hrs.
9. Cut cubes of desired size.
10. It stays fresh in fridge if kept in water for 15 mins. Change the water every 4th day.
11. If you want to freeze it, toss them in some hot oil and allow to cool. Place them in Seal pack Sandwich ziplock bags.

Note:  

• Always use full cream milk.
• Add a tsp of salt to make soft panner
• Can also add spices and herbs of you choice to make flavoured panner
• Dont throw away whey, can use to make another batch of paneer or can use instead of water to make chappati dough.
• If your milk doesn't curdle add more curd or tbsp of lime juice.

Linking this post to Vardhini's Cooksjoy blog under Basics - Tips & Tricks event