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Paneer

A community recipe by guptamona

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4-5

Metric Cups

1 litre full fat milk
250 millilitres buttermilk (or yoghurt)
ice cubes (a few)

1⅘ pints whole milk
9 fluid ounces buttermilk (or yoghurt)
ice cubes (a few)

Method

Paneer is a community recipe submitted by guptamona and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a muslin cloth.

Boil the milk in big pan over low heat. Keep stirring so that it may not stick. Add buttermilk.

When the milk starts curdle remove it from heat . Add ice cubes to it. Stir well.

Pour the mixture over bowl lined with muslin cloth. Tie up all sides of muslin cloth so that all the whey drains out of it. Make the bundle tight.

Place the bundle over heavy weight by placing it in rectangular shape for 2-3 hours. The cottage Paneer is ready.

You will need a muslin cloth.

Boil the milk in big pan over low heat. Keep stirring so that it may not stick. Add buttermilk.

When the milk starts curdle remove it from heat . Add ice cubes to it. Stir well.

Pour the mixture over bowl lined with muslin cloth. Tie up all sides of muslin cloth so that all the whey drains out of it. Make the bundle tight.

Place the bundle over heavy weight by placing it in rectangular shape for 2-3 hours. The cottage Paneer is ready.

Additional Information

You can use the left over whey ( Water) in kneading the dough. Try to consume the paneer within two days. If you want to keep it further place it in a container full of water in refrigerator. It will not loose softness.