Plain Cottage Cheese – Paneer
Cottage Cheese is very easy to make, it does not require any fancy utensils, and the procedure takes less than five minutes if you’re accustomed to making it. The first, two or three attempts might take a bit longer but once you get the hang of it, there is nothing simpler than preparing paneer (another name for cottage cheese). If you’re trying it for the first time, prepare plain cheese instead of a flavored one, later you can continue to experiment with tasteful herbs and other ingredients.
The salt content of the item depends on an individual’s taste; over here in South East Asia there is hardly anything savory that does not include salt.
Here’s how to cook cottage cheese or paneer
- 1 liter fresh whole fat milk
- 1/2 kg fresh whole fat curd
- 2 teaspoons salt
- Whip the curd adding salt
- Bring milk to boiling point
- Tip: lower the flame of the stove, the rest of the procedure requires a very low flame.
- Add the curd mixture to the milk while it is on the stove
- Stir the contents and let it cook for two minutes, the solid content will separate from the liquid part
- Tip: turn off the stove
- Strain the contents through a very fine sieve lined with a cheese cloth which is twice the size of the sieve, what remains in the sieve is the cottage cheese
- Wrap the cloth over the entire contents
- Tip: the cheese will set in twenty to twenty-five minutes, to keep it from hardening you must continue to spray or sprinkle the cloth containing the cheese with water.
- Refrigerating the cheese without covering it in a wrap will harden it, to keep it soft remember to cover it up.
- The liquid that is strained off is recognized by the word chaach by a few South Asian communities. Many save it to drink it cold or at room temperature.
- Flavored cottage cheese may contain boiled pistachios, almonds, or cashew nuts. Add the boiled ingredients to the curd before adding it to the hot milk.
- Herbs such as mint, coriander, thyme, chives, the leafy part of spring onions, can be used to add flavor to the recipe. The herbs can be mixed with the curd before adding it to the milk.
- Garlic or ginger flavored cottage cheese will require one full teaspoon of any one of the two whipped with curd.
- The plain cottage cheese can be seasoned with any one of these, pepper, or white pepper after it is prepared.