PANEER (Cottage cheese)/ low fat curd cheese

 Zarnak recipe

                               PANEER (Cottage cheese)

2 litres fresh milk...

½ kg curd

1 tsp salt

Add salt to curd and mix. Bring milk to a boil and add curd mixture and stir. Keep on fire till curd separates. Let it cool for a little while.

Put a wet muslin (malmal) cloth in the paneer mold and pour the mixture in it. Cover with the lid and press lightly so all the water drains out. Cool. Cut in slices and serve.

(Chopped parsley, crushed garlic, crushed black pepper or roasted crushed cumin can be added to flavour the paneer)



That is a great cheese that Aunty uses for cottage cheese. Here is a low fat curd cheese option. If you don't need low fat, just use regular yogurt.

to make low fat curd cheese, take 2 cups low fat yogurt put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup low fat curd cheese.



To make low fat yogurt

Boil milk - then leave on very low heat for 15 minutes. Turn stove off, but leave on top if stove until milk becomes room temperature. Once room temperature, put in fridge until malai forms on top. Take milk from fridge, remove malai and put into stove on low heat until milk is room temp.

Remove from stove, add 1/2 tsp yogurt, 1 pinch of salt (the salt prevents water from forming in yogurt)

Put covered dish with this mix in microwave or oven for 4-5 hours or until set. DO NOT TURN MICROWAVE OR OVEN ON