Ingredients:
- Doodh (Milk) Fresh 2 litres
- Namak (Salt) 2 tsp or to taste
- Lemon juice 4 tbs or as required
Flavor # 1: Spicy Cottage Cheese
- Podina (Mint leaves) dried ½ tsp
- Lal mirch (Red chili) crushed 1 & ½ tsp
- Kali mirch (Black pepper) crushed ½ tsp
Flavor # 2: Pickled Cottage Cheese
- Jalapenos chopped 1-2 tbs
- Pickled cucumber chopped 1 tbs
- Lal mirch (Red chili) crushed ½ tsp
- Dried oregano ¼ tsp
Directions:
In pot,add milk and simmer for 10-12 minutes on low flame until milk is boiled.
Add salt and lemon juice,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey and rinse with tap water.
Paneer (Plain Cottage Cheese):
Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Flavor # 1: Spicy Cottage Cheese
In bowl,add cottage cheese,dried mint leaves,red chili crushed,black pepper crushed and mix well.
Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Flavor # 2: Pickled Cottage Cheese
In bowl,add cottage cheese,jalapenos,pickled cucumber,red chili crushed,dried oregano and mix well.
Now line the strainer tray with muslin cloth/cheese cloth and enclose flavored cheese with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.
Fresh cottage cheese can be used right away or refrigerated in an airtight container for up to a week.
Ajza:
- Doodh (Milk) Fresh 2 litres
- Namak (Salt) 2 tsp or to taste
- Lemon juice 4 tbs or as required
Flavor # 1: Spicy Cottage Cheese
- Podina (Mint leaves) dried ½ tsp
- Lal mirch (Red chili) crushed 1 & ½ tsp
- Kali mirch (Black pepper) crushed ½ tsp
Flavor # 2: Pickled Cottage Cheese
- Jalapenos chopped 1-2 tbs
- Pickled cucumber chopped 1 tbs
- Lal mirch (Red chili) crushed ½ tsp
- Dried oregano ¼ tsp
Directions:
Pot mein doodh dal dein aur halki ancch per ubal anay tak 10-12 minutes kliya paka lein.
Ubal anay ka bad 4-5 minutes kliya halki ancch per paka lein.
Namak aur lemon juice dal ker ache tarhan mix karein aur halki ancch per curdle hunay taka paka lein aur bech bech mein chamcha chalatay rahien.
Bowl per strainer rakh dein aur curdle mixture ko pour ker ka whey ko alag ker lein aur upper sa pani dal dein.
Paneer (Plain Cottage Cheese):
Ab strainer tray per muslin cloth/cheese cloth rakh dein aur curdle ko muslin cloth mein bund ker lein aur heavy weight rakh dein.
Cottage cheese ko drain hunay kliya 4 hours ya overnight kliya chor dein.
Flavor # 1: Spicy Cottage Cheese
Bowl mein cottage cheese,dried podina,lal mirch crushed aur kali mirch crushed dal ker ache tarhan mix ker lein.
Ab strainer tray per muslin cloth/cheese cloth rakh dein aur flavored cottage cheese ko muslin cloth mein bund ker lein aur heavy weight rakh dein.
Cottage cheese ko drain hunay kliya 4 hours ya overnight kliya chor dein.
Flavor # 2: Pickled Cottage Cheese
Bowl mein cottage cheese,jalapenos,pickled cucumber,lal mirch crushed aur dried oregano dal ker ache tarhan mix ker lein.
Ab strainer tray per muslin cloth/cheese cloth rakh dein aur flavored cottage cheese ko muslin cloth mein bund ker lein aur heavy weight rakh dein.
Cottage cheese ko drain hunay kliya 4 hours ya overnight kliya chor dein.
Tazi cottage cheese use kerna kliya tayyar hai or airtight container mein dal ker 1 week kliya refrigerate ker saktay han.
