Paneer - Cottage Cheese Recipe 3 ways By Food Fusion
- 7 years ago
Paneer - Cottage Cheese Recipe 3 ways By Food Fusion
Ingredients:
Doodh (Milk) Fresh 2 litres
Namak (Salt) 2 tsp or to taste
Lemon juice 4 tbs or as required
Flavor # 1: Spicy Cottage Cheese
Podina (Mint leaves) dried ½ tsp
Lal mirch (Red chili) crushed 1 & ½ tsp
Kali mirch (Black pepper) crushed ½ tsp
Flavor # 2: Pickled Cottage Cheese
Jalapenos chopped 1-2 tbs
Pickled cucumber chopped 1 tbs
Lal mirch (Red chili) crushed ½ tsp
Dried oregano ¼ tsp
Directions:
In pot,add milk and simmer for 10-12 minutes on low flame until milk is boiled.
Add salt and lemon juice,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey and rinse with tap water.
Paneer (Plain Cottage Cheese):
Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Flavor # 1: Spicy Cottage Cheese
In bowl,add cottage cheese,dried mint leaves,red chili crushed,black pepper crushed and mix well.
Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Flavor # 2: Pickled Cottage Cheese
In bowl,add cottage cheese,jalapenos,pickled cucumber,red chili crushed,dried oregano and mix well.
Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Fresh cottage cheese can be used right away or refrigerated in an airtight container for up to a week.
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Ingredients:
Doodh (Milk) Fresh 2 litres
Namak (Salt) 2 tsp or to taste
Lemon juice 4 tbs or as required
Flavor # 1: Spicy Cottage Cheese
Podina (Mint leaves) dried ½ tsp
Lal mirch (Red chili) crushed 1 & ½ tsp
Kali mirch (Black pepper) crushed ½ tsp
Flavor # 2: Pickled Cottage Cheese
Jalapenos chopped 1-2 tbs
Pickled cucumber chopped 1 tbs
Lal mirch (Red chili) crushed ½ tsp
Dried oregano ¼ tsp
Directions:
In pot,add milk and simmer for 10-12 minutes on low flame until milk is boiled.
Add salt and lemon juice,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey and rinse with tap water.
Paneer (Plain Cottage Cheese):
Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Flavor # 1: Spicy Cottage Cheese
In bowl,add cottage cheese,dried mint leaves,red chili crushed,black pepper crushed and mix well.
Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Flavor # 2: Pickled Cottage Cheese
In bowl,add cottage cheese,jalapenos,pickled cucumber,red chili crushed,dried oregano and mix well.
Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Fresh cottage cheese can be used right away or refrigerated in an airtight container for up to a week.
Follow our channel for new learning video: http://www.dailymotion.com/food1fusion
Our other Social Media:
Facebook: https://goo.gl/Ncinwc
Instagram: https://goo.gl/CGcZyz
Twitter: https://goo.gl/SQZ7my
website : https://goo.gl/eiohEf