Paneer, also known as Cottage Cheese, is an important protein for Indian vegetarian dishes. This requires only 2 ingredients to make at home!! Paneer is very versatile. You can cut into cubes to cook in curry, stir fry in a sauce, crumbs on top of salad or knead into your bread dough etc etc! An extra bonus of this recipe is that it is gluten free. I hope you will enjoy making and eating this!
1L full milk
2 Tbsp vinegar / Lemon juice
Flavor – optional:
1/4 tsp salt
3 pinches of ground cumin
- Bring milk to a boil in a small pot, stirring Once the milk is boiled, remove from heat and add lemon juice / vinegar to the milk and stir. The milk will start to curdle – if the milk doesn’t curdle, then heat up the milk again or add slightly more of the lemon juice / vinegar.
- Place a cheesecloth or muslin over a colander in a sink and slowly pour the curdled milk. Rinse under cold water to get rid of the acidity and squeeze the liquid out of the curdled milk.
- If you like to have some flavour, add salt and ground cumin.
- If you want to use this over salad, then you can crumb the Paneer and use it straight away! If you want to make a firm Paneer, then wrap the Paneer with cheesecloth or muslin and then put a weight on top of the Paneer. Leave it there for 20-30 minutes before using. Enjoy!