From : Perisspiceladle
Ingredients2 cups milk (whole or 2% milk works best, low fat can also be used)
3 tablespoons fresh lemon juice
½ teaspoon chopped thyme leaves
½ teaspoon salt
¼ teaspoon cracked black pepper
DirectionsHeat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.
Serving Ideas for Thyme and Lemon Paneer
• For an interesting appetizer, drizzle lemon juice over the Paneer and serve cubes of cottage cheese on a platter.
• A perfect midday snack, served with sliced apples, pear or dried nuts.
• Add slices of Thyme and Lemon Paneer to your favorite burger, sandwich or sub.
Ingredients2 cups milk (whole or 2% milk works best, low fat can also be used)
3 tablespoons fresh lemon juice
½ teaspoon chopped thyme leaves
½ teaspoon salt
¼ teaspoon cracked black pepper
DirectionsHeat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.
Serving Ideas for Thyme and Lemon Paneer
• For an interesting appetizer, drizzle lemon juice over the Paneer and serve cubes of cottage cheese on a platter.
• A perfect midday snack, served with sliced apples, pear or dried nuts.
• Add slices of Thyme and Lemon Paneer to your favorite burger, sandwich or sub.
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