PANEER (COTTAGE CHEESE)
Heat 2 litres of milk.Turn off the flame as soon as u see small boils forming.
Add 1 tsp of citric acid into the hot milk in 4 sides.(donot add citric acid at one place only).Very gently,stir the milk in places where u have added the citric acid.(becareful not to stir fast.u have to be very very slow).just 1 or 2 stirs will be enough.Leave for 5-10 mins so that the water separates.
This is what it will look like after the water has separated.If u cannot see the water separating after u have left it for 5 or 10 mins, add in 1/4 tsp of citric acid,stir again slowly and leave for further 5 mins.(u can add upto 1/2 tsp of citric acid during this time)
When the water has separated,line a strainer with a muslin cloth and pour in the mixture slowly.Add in 2 glasses of normal water and let drain (this is to remove the taste of citric acid).At this stage,if u want u can flavor the cottage cheese also.(garlic powder,pepper or anything u want).
Now drain the excess water by twisting it and slowly slowly put light pessure on top of the cheese so that the excess water starts draining.when only drops are left, twist it tightly,tie a knot and hang it so that the extra water also drains.This should be done overnight or atleast 8-10 hrs is needed.
When u see that all the extra water is drained and hardly there is water left.Open it up.This is what it will look like.
Gently cut it into pieces.It will be a bit crumbly but not to worry.Refrigerate after cutting so as to firm it.
No comments:
Post a Comment