Hello Sweeties!!! In this age of food contamination, nothing is safe anymore. I have started making yogurt and paneer (Indian Cottage Cheese) at home now days.
Few years ago, I had met master chef Vikas Khanna at a blogger meet in his Junoon restaurant. He had shared his famous recipe of making herbed paneer and used it in his pakodas. I have been meaning to make it ever since. I know pondering over the thoughts for few years, but there I made it and kids loved it, so its all worth it now.
You will need;
Milk 4 cups
Distilled White Vinegar- 2 Tbspn
Herbs--Powder the indian herbs like saunf, kalonji, cumin and coriander seeds, black pepper, few leaves of mint.
Boil milk on low heat and add the vinegar. The whey will separate from milk and the milk solids will curdle. Add all the herbs powdered and mint leaves and drain the whey. Tie up paneer in a muslin cloth and hang it up a few hours to allow excess water to drain.
Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin.
Cut the paneer into strips or cubes. Save in an air tight glass bowl with lid and store in the fridge. I am not sure how long it stays as we use it in a day or so.