- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Paneer or cottage cheese is the most delicious and favorite ingredient of Indian dishes. Paneer can be cooked in many ways as per your taste. Dry curry to gravy, Stuffed parathas to roll and franky or Tikka.
An interesting fact about paneer is that, it is Protien part of the milk.Means if you are having same amount of milk and paneer you will yield more nutrition from paneer.
- Cow milk or Full cream milk - 2 ltrs
- Curd - 1 cup
- vinegar - 1tbsp
When milk starts boiling add curd for curdling milk.
As soon you see milk curdling add a tablespoon of vinegar and switch off the stove.
Don't over cook otherwise it will turn hard and grainy.
Place strainer over a pot layer it with muslin cloth.
Drain the water completely. Squeeze off the extra water.
Now tie it like a bundle, and place a heavy thing over it.
Keep it under pressure for 40-45 minutes.
Then cut it into cubes to make any recipe.
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