Recipe for soft Cottage Cheese(Paneer)?

Question

Recipe for soft Cottage Cheese(Paneer)?

Answer 1

My mother used to make cottage cheese like this. Fill a large bowl with unpasteurised milk. Let stand for 2 days until the curds separate from the whey and rise to the top. Strain through two layers of muslin or cheesecloth; bring the corners together and tie. Hang up over a bowl and allow to drip overnight. When done, take the cheese out of the cloth, salt it a little (and add herbs if you wish) and form into a pat. This keeps in the fridge or larder for maybe a week but is usually eaten straight away.

Answer 2

add one heaped tablespoon of maida to one litre of milk add the jice of one nimbu and boil. when you see it seperate strain it thru a muslin ar similar cloth and let hang for two hours. Then squeeze it and put it in the fridge with something heavy on it. Wait for approx two hours and your cottage cheese is ready. best for paneer bhurji parathas and rasgollas.

Answer 3

You will find a recipe on this site

for Cottage cheese

http://muextension.missouri.edu

for Paneer on this site

http://www.food-india.com/ingredients/i0...

Answer 4

Boil fresh full cream milk (for best results)..u may add left over milk also to it. As it starts to boil, add juice of one lemon, add more if required till the milk churns and u can see water seperating. cokk for abt 30 sec more and strain using a muslin cloth. Hang for some time and tie the cloth tight. Put some weight over the segregated cheese tied in the cloth till all water is drained out. Put it into a bowl filled with water and refrigerate for some time. Should ideally be consumed within 24 hrs but can be ptreserved longer. (For a change u may add elaichi, salt, herbs etc before staining the milk.

Answer 5

buy a book

Answer 6

Boil milk, add lemon drops, wait for soem time, strain. what is left is paneer.