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Paneer

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4-5

Metric Cups
  • 1 litre full fat milk
  • 250 millilitres buttermilk (or yoghurt)
  • ice cube (a few)
  • 1⅘ pints whole milk
  • 9 fluid ounce buttermilk (or yoghurt)
  • ice cube (a few)

Method

Paneer is a community recipe submitted by guptamona and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a muslin cloth.

  • Boil the milk in big pan over low heat. Keep stirring so that it may not stick. Add buttermilk.
  • When the milk starts curdle remove it from heat . Add ice cubes to it. Stir well.
  • Pour the mixture over bowl lined with muslin cloth. Tie up all sides of muslin cloth so that all the whey drains out of it. Make the bundle tight.
  • Place the bundle over heavy weight by placing it in rectangular shape for 2-3 hours. The cottage Paneer is ready.
  • You will need a muslin cloth.

  • Boil the milk in big pan over low heat. Keep stirring so that it may not stick. Add buttermilk.
  • When the milk starts curdle remove it from heat . Add ice cubes to it. Stir well.
  • Pour the mixture over bowl lined with muslin cloth. Tie up all sides of muslin cloth so that all the whey drains out of it. Make the bundle tight.
  • Place the bundle over heavy weight by placing it in rectangular shape for 2-3 hours. The cottage Paneer is ready.
  • Additional Information

    You can use the left over whey ( Water) in kneading the dough. Try to consume the paneer within two days. If you want to keep it further place it in a container full of water in refrigerator. It will not loose softness.

    You can use the left over whey ( Water) in kneading the dough. Try to consume the paneer within two days. If you want to keep it further place it in a container full of water in refrigerator. It will not loose softness.

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