Paneer/ cottage cheese is used in a variety of sweet and savoury dishes. Though it is easily available at sweet shops and the supermarket, I like to make mine at home. For Indian desserts like rasgullas, rasmalai and gulab jamuns, fresh home made paneer is a sure- shot way to get excellent results.
- Bring to boil a litre of milk (though any variety may be used, I prefer fresh cow milk)
- Gradually add lemon juice/vineager stirring the milk till the time the milk mass separates from the greenish whey/liquid
- Turn off the heat
- Add 10-12 ice cubes
- Strain and wash thoroughly with cool drinking water to get rid of the sour lemony smell
- Transfer to a muslin cloth,tie the cloth holding the corners and hang for 10-15 minutes to drain the excess whey.