How to Make Soft Paneer (Cottage Cheese) at Home

Ingredients

  • 1.5 litres whole milk
  • 3 tbsp white vinegar/lime juice

Method –

  1. Bring the milk to a rolling boil
  2. Turn off the heat
  3. Add vinegar/lime juice
  4. Stir until the whey separates and you can see the curds
  5. Put a strainer in a large bowl
  6. Put a cheesecloth over the strainer
  7. Pour the liquid over the strainer
  8. The curds will be collected in the cheesecloth and the whey will drain out
  9. Gather the sides of the cheesecloth together, press the paneer gently and hang to completely drain out the water
  10. Leave it hanging for about 30 minutes
  11. Then refrigerate the paneer for a least 1 hour before cutting into cubes

Note – 1.5 litres of milk will yield approximately 300 gm of paneer

Paneer with Fennel and Milk

Ingredients

  • 500 gm paneer, cut in cubes
  • 1 cup peas, steamed
  • 1 cup milk mixed with 1 tsp maida
  • 2 green chillies, slit
  • 2 tsp sugar
  • Salt to taste
  • 1 tbsp + 1 tsp ghee

For the paste –

  • 1.5 tsp fennel
  • 1 tsp ginger
  • 1 green chilli

For the Tempering

  • 1 tsp fennel, coarsely pounded
  • 2 bay leaves
  • 2 slit green chillies

Method –

  1. Make a paste of fennel, ginger, green chilli and set aside
  2. Heat 1 tbsp oil
  3. Lightly fry the paneer and set aside
  4. Add 1 tsp ghee in the same pan
  5. Temper the oil with fennel, bay leaves and green chillies
  6. Add the steamed peas and sauté for 2 minutes
  7. Add the paneer and season with salt
  8. Now add the paste and green chillies
  9. Sauté for 2 minutes and add milk
  10. Simmer for 3-5 minutes