HOME MADE PANEER / HOW TO MAKE INDIAN COTTAGE CHEESE

Now even in south every one knows paneer.I came to know about paneer after my marriage only.Early days i didnt liked the taste but as the years passed, it become my fav ingredients.The dishes with paneer became my favourites.I used to buy amul paneer, but some times i buy extra milk and make paneer at home.I used toned amul milk. Paneer with full cream milk is more soft . Its up own ur choice...

Ingredients:

This qty will yield abt 200- 250 gms paneer

FULL CREAM / TONED MILK ( I USED TONED)	1 Ltr
LEMON JUICE	From  1 lemon ( if big and juicy )

Method:

• Keep milk to boil in full flame.
• Extract juice from lemon and keep aside ( if the lemon is big and juicy then 1 will be enough)

• Once the milk gets boiled and raises up, sim the flame and add the lemon juice to it .

• Keep stirring.
• You can see the milk starts to seperate as liquid and solid.

• If it doesnt happens, dont get panic, add little more lemon juice.
• Then switch off the flame
• Cover a vessel with cotton cloth or muslin cloth.
• Pour the paneer on this cloth

• You will get the paneer seperated from the liquid
• Hang this cloth in littile bit hieght for  a while so the excess water goes
• Then keep this paneer together with cloth on a slop and keep a plate or any thing flat over it.
• Over this keep something heavy.I kept my atta bin over it. ;).

• This will make all water content to extract from paneer.
  
• After 1 hr  paneer  becomes hard and keep in refrigerator or can use it instantly
  

Tips: 1.  For more soft paneer use full cream milk. 2.   If milk doesn’t curdles with this qty of lemon juice  then add little more. 3.   Never add  lemon juice before the boiling of milk.Paneer will not be extracted completely