Homemade Malai Paneer | Indian Cottage Cheese Recipe

Step 1

Heat milk in a large pan, let it come to a gentle boil.

Step 2

Then add the cream and mix well but with a gentle hand.

Step 3

Then add the lemon juice.

Step 4

Mix well and reduce the flame to sim.

Step 5

In about 4-5 minutes, the milk fats will begin separating from the whey.

Step 6

Turn off the flame at this stage.

Step 7

In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can.

Step 8

Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes.

Step 9

Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours.

Step 10

This will ensure that all the water is weighed out of the paneer.

Step 11

Once the paneer is set, use it as needed.

Step 12

To store it, keep the paneer wrapped in a damp cloth and refrigerated.

Step 13

The paneer will stay fresh for upto 3-5 days if stored correctly.

Step 14

Refer to notes below.