CHILI CILANTRO HOME MADE COTTAGE CHEESE

From : easyfoodsmith
Yield: 300 grams approx
Ingredients1.6 L full-fat milk (for softer cheese, full fat milk is recommended)
¾ tsp-1 tsp citric acid OR 2-3 tbsp lemon juice
Muslin or Cheese cloth
A heavy bottomed pot
2tsp red chilli flakes
½ tsp dry roasted and crushed cumin
1 tbsp chopped cilantro (hara dhaniya)
Salt to taste

Method
Boil the milk in a heavy bottomed pot. As it comes to a boil, switch off the heat and after about 3-4 minutes add which ever curdling agent you are using - citric acid (add ¾ tsp first and if required add a little more) OR lemon juice (add 2 tbsp and if required add more) and give a stir.
The milk will curdle leaving light greenish whey. Add the red chilli flakes, crushed cumin and cilantro
Carefully drain the contents into the muslin cloth to separate the curds from the whey. Wash the contents.(You may keep the whey & use it to cook dal or knead dough for chapattis or discard it)Add salt and stir the cheese with spoon to mix it well. Hang the cloth to drain the excess water and once done, tie the muslin cloth around the cheese in a knot to prevent the curds from escaping.Put some heavy weight over it. Keep it for 10-15 minutes (depending on the amount of weight you have used). Remove the paneer from the muslin cloth and serve.
Snack on it or serve it as finger food. Cut a thick slice of paneer and enjoy it with a buttered slice of toasted bread.

Suggestion: Try this cottage cheese with cracked black pepper or jalapeno. Basil and sun dried tomatoes make for an interesting flavour too. Let your creativity guide you on this one.

Note: Keeping the weight for too long may release too much moisture and leave the paneer dry. Note: If you do not have lemon juice or citric acid you can instead use yogurt as the curdling agent.
Note: For use in curry and tikka, keep the paneer plain i.e. without condiments and herbs.