HOME MADE PANNER (COTTAGE CHEESE)

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Indian Cottage Cheese

Indian cottage cheese (panner) is very easy to make ,it is a star ingredient of the Indian curries , their is not any rocket science involved in it. just follow the proper instruction,and your panner is ready.Using this panner you can make many dishes  such as panner tikka masala, panner burji, panner butter masala, panner tikka . Their are some other sweet dishes too with adding just some more steps you can also prepare rasgulla, rasmalia, and some other Indian sweet dishes too. Their is a lot difference in store bought panner and homemade one, off coarse homemade one is always better.







Ingredients:-

                     Full fat milk (Whole milk) 1/2 Gallon , (1.8 Lit)

                     Lemon juice 1/3 cup.

                     Ice cubes 2 or cold water.

                     Cheese cloths ( malmal ka kapda) Muslin cloth.
                  
                     Heavy Bottom pan

                     Pinch of  pepper , cumin seeds (optional)



Procedure:-

1                Bring the Full fat milk to boil.

2                Add mint leaves, pepper powder, cumin seeds to milk while its boiling it's totally                                      
                   optional , if you want to drop this stage it's fine.

3               After milk comes to boil

4               Switch off the gas and add ice cubes to it.

5               Take a perforated steel plate and keep a bowl under it and then place the cheese cloth on it

6                Pour the curdled milk to the cheese cloth and tie the edges of the cloth, so that the
                   maximum water will drop off and you get a solid form of panner.

7               Panner will form into a hard lump , the softness of the panner depends on the amount of 
                  the weight. 1 liters of milk you separate 1 kg of weight, this a method what my mom has 
                  taught me.

8              It should press down evenly , leave it for 2 to 3 hr mainly  to set .
  
9              To store it do not keep it expose to air, it will became dry otherwise.
                take a bowl of water and submerge it in to in and then refrigerate it. 



Tips:-

Take a heavy Bottom pan 

Use only Whole Milk only then you will get a good quality panner.

Make all the arrangements before the milk comes to boil

Cheese cloth needs to be wet so that it does not run away.

Keep ready ice cubes to the curdle milk, so that the cooking procedure stop and the panner does not became hard.

keep some more lemon juice handy , if you see the milk is not curdling then add some more.

Whey which comes out of the curdle do not throw it , mostly i use this whey water in chapati dough.

Buy adding some special herbs like pinch of mint leaves, pepper powder ,cumin seeds, cilantro finely chopped you can make special panner. It will look beautiful and taste different,

If you don't have muslin cloth don't worry use some clean cotton cloth.

do not add too much weight other wise it will become too hard.














               
   
               

                   


















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