How to make Cheese with left over milk

Lot’s of milk to spare? Don’t know what to do with it? Try out this simple and easy to follow homemade recipe for cottage cheese(or paneer as it is called in India). It gives you a tasty cheese and will also help save the milk from spoiling. 

Indian Cottage Cheese is the base ingredient used to prepare  different types of delicious vegetarian dishes like paneer makhanwala or butter masala, palak paneer, paneer bhurji or scramble, etc. 

Nowadays, commercially prepared paneer is easily available in most parts of India.  Though most people will buy paneer from the market, some people still make it at home. I make paneer at home only when I have tons of milk that needs to be used up quickly before it goes sour.

When making Paneer at home, I have found full fat  milk can give you a firmer  cheese and lemon juice gives a better outcome as compared to lime juice, though in India many people use lime juice to make paneer from milk.

How to Prepare Homemade Paneer or Indian Cottage Cheese.

Ingredients:

Juice of 2 fresh lemons or lime

1 litre of boiled whole milk

You will also need a muslin cloth or strainer and 2 containers

Method:

Add the lemon juice to the milk ( make sure that the milk is warm and not cold or boiling hot before you add the lemon juice to it). In an hour or so, drain the curdled milk through a muslin cloth or strainer and Bingo! Your Paneer or Indian Cottage Cheese is ready. Use immediately.

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