Paneer is a kind of cottage cheese, made from whole, full-fat milk. It is widely used in Indian cooking as it absorbs the flavors of the sauce in which it is dipped in, making it wonderful meatless version curry dish. Unlike other varieties of cheese, it does not melt and holds its shape. Homemade Paneer, soft and spangy cheese can be a great snack, appetizer or ingredient for vegetarian curries, parathas, kababs or pakoras. When eaten as a snack it can be infused with herbs and spices to give a wonderful flavour and color. You can use black ground pepper, chili flakes, ginger, fresh coriander leaves. This paneer recipe is much easier to make than you might think.

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  • 4 cups milk
  • 2 tbsp lemon juice

How to make Paneer:

  • Bring the milk to a boil in a heavy-bottom pan over low heat, then reduce the heat and let simmer gently for a few minutes.
  • Add the lemon juice, stirring constantly until the milk starts to curdle.
  • Drain the mixture through cheesecloth-lined strainer then rinse the contents of the strainer under cold running water.
  • Gather up the corners of the cheesecloth, tie them together, and squeeze gently to extract any moisture.
  • Hang the wrapped cheese for 1 hour to drain, then press under heavy weight for 2 hours.
  • Transfer to an airtight container and store for up to 1 week.

Substitute for Paneer - Baked Ricotta Cheese:

Bake Ricotta Cheese in the oven at 350°/180° C for about 30 minutes or till water dries out and solid mas can be cut into cubes. It tastes very similar to paneer and it can be used in recipes instead of it. The advantage of ricotta cheese over Paneer is that this is low in fat. Paneer, on the other hand, considered vegetarian cheese and a rich source of proteins. There are also some other varieties of cheese that can serve as paneer substitutes.

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