Home Made Paneer (Cottage Cheese)

I made paneer for making Rasmalai. But I don’t know how to make cubes out of it. I have seen Vahchef’s video to make paneer cubes.

Learnt From: Vahrehvah (Video Recipes)

Makes: 20-22 cubes

Ingredients:

Milk --- 6 cups (6 * 250 ml = 1500 ml)
Lemon --- ¾ th of the big one

Process:

Take 6 cups of milk to a steel pan. Don’t use non-stick pans. They will spoil. Use only steel vessels for boiling milk.
Bring that to a boil. Then turn the heat to medium – low heat.

Add 3 wedges of lemon juice to it. Stir continuously at this time. You can see milk is curdling.

Turn the heat to medium.
Stir occasionally till you see paneer (cottage cheese) separating from water kind of a thing.

Turn off the heat.
Take a muslin cloth or a neat hanky. (I kept a hanky only for this purpose. I won’t use that hanky as a hanky.) Place it on a bowl and allow it strain liquid. Your paneer lumps should be on the hanky.

Twist the hanky and make a round. Keep the hanky with the paneer on a flat vessel.

Add half of the water to the cooker or any vessel and place on the top of the paneer.
Keep the weight for an hour.

Remove the paneer from the hanky.

Now cut into cubes. The paneer should be very soft like a sponge.

Use immediately or keep it in an air-tight container and keep it in the freezer for future use.

For more clarity watch Vahchef's Video.