MILK - 3 LITRE

firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.

1

MILK BOILS

stir and get the milk to boil. make sure not to burn the bottom of the vessel

2

VINEGAR - 2 TBSP

add 2 tbsp vinegar and stir the milk. you can alternatively use lemon or curd in place of vinega

3

VINEGAR - IN BATCHES

milk starts to curdle, add more vinegar as required

4

WATER SEPERATES

the water has to separate completely.

5

DRAIN OFF

now drain off the curdled milk over cheesecloth. whey water can be used to knead the dough for roti or use it in the soup as they are very rich in protein.

6

RINSE - COLD WATER

rinse with cold water and squeeze off the water.

7

FORM BLOCK

shape the paneer into a block, and keep the heavy object over it.

8

SETS COMPLETELY

rest for 20 minutes or until the paneer sets completely

9

CUT - READY TO USE

after 20 minutes, the cottage cheese has set well and ready to cut

10

READY TO EAT

finally, store the malai paneer in an airtight container and use for a week when refrigerated

11

MILK - 3 LITRE

firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.

12

MILK BOILS

stir and get the milk to boil. make sure not to burn the bottom of the vessel.

13

CORIANDER SEEDS

once the milk comes to a boil, add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes

14

STIR & BOIL - 1 MINUTE

mix well and boil for a minute to absorb all the flavours

15

VINEGAR - 2 TBSP

add 2 tbsp vinegar and stir the milk. you can alternatively use lemon or curd in place of vinegar.

16

STARTS TO CURDLE

milk starts to curdle, add more vinegar as required

17

WATER SEPERATES

the water has to separate completely

18

MINT - 2 TBSP

further, add 1 tbsp mint and 1 tbsp coriander. mix well

19

DRAIN OFF

now drain off the curdled milk over cheesecloth. whey water can be used to knead the dough for roti or use it in the soup as they are very rich in protein.

20

RINSE - COLD WATER

rinse with cold water and squeeze off the water.

21

FORM BLOCK

add ½ tsp salt and mix well. shape the paneer into a block, and keep the heavy object over it

22

REST - 20 MINUTES

rest for 20 minutes or until the paneer sets completely.

23

MOIST MASALA  PANEER

rest for 20 minutes or until the paneer sets completely.

24

READY TO EAT

finally, store the masala paneer in an airtight container and use for a week when refrigerated

25