Flavoured/ Herbed Paneer/Cottage Cheese

 

Today, let’s make everyone’s favourite paneer (cottage cheese) but with a twist.

Though paneer is easily available in the market but nothing to beat homemade paneer. Plus herbed paneer is not easily available.

Herbed Paneer? Yes, I add different herbs/spices while making paneer and thus it becomes herbed paneer. It is much better than plain paneer. As it has everything, salt and the spices, it tastes excellent and can be easily eaten raw. This herbed paneer can also be added to your veggies. Since it has herbs and spices it tastes awesome either ways.

You can daily have a new variety of paneer by making it flavoured. Add cilantro or fenugreek leaves or oregano or spinach or all of these. It’s entirely up to your preferences.

All or any of these spices are added to milk before you curdle it. Add herbs, then simmer the milk for few minutes so that all the flavours are nicely infused in the milk. Then curdle it using curd or vinegar or lemon juice. Strain it and your healthy yummy paneer is ready.

1 litre of milk gives around 180 g of paneer. Though it is best to use full-fat milk for making paneer but since I normally have toned milk so I use that only.

Most Important: Do not throw the water left after making paneer. This water which is called whey is very nutritious. Keep this in the refrigerator and use it for kneading flour, or add it your veggies/lentils or use it to wash your hair or add this in your plants.

Now the proper recipe for making Flavoured/ herbed Paneer…

Preparation Time: Nil

Cooking Time: 15 minutes

Yields: 180 g

Ingredients

1 litre Milk

2 teaspoon Tablespoon Cilantro, chopped finely

1/4 teaspoon Chilli flakes

1/4 teaspoon Oregano

1 Tablespoon Vinegar/Lemon Juice/Curd

 

Method

  1. Keep milk to boiling.
  2. Just when the milk is about to boil, lower the flame and add salt, cilantro, chilli flakes and oregano.
  3. Let it simmer for 3 to 4 minutes then switch off the flame.
  4. Wait for 10 minutes and then add vinegar (or lemon juice or curd or whey).
  5. Soon you will see milk solids and greenish water separately.
  6. Put a colander in a big pan. Line the colander with cheesecloth or some other thin cloth. Since I am too lazy to put cheesecloth over the colander, I put the curdled milk straight away in the colander, invert it on a plate after some time and then put a weight on it.
  7. Invert the milk bowl over the colander, paneer remaining in the colander and whey making its way to the pan.
  8. Give it a round shape by slightly pressing with the spoon.
  9. Let it remain like this for 5 to 10 minutes. Ensure that the whey liquid in the pan doesn’t touch the colander.
  10. When all the water has dripped then invert the colander carefully over a plate and you have wonderful herbed paneer.
  11. keep the herbed paneer in the refrigerator. Though you can consume it straight away but keeping it in the refrigerator for some time gives nice and neat pieces on cutting.
  12. Take it out, cut pieces. Serve as it is or saute in air fryer or on the griddle and then serve hot.
  13. Though you can consume it straight away but keeping it in the refrigerator for some time gives nice and neat pieces on cutting.
  14. Take it out, cut pieces. Serve as it is or saute in air fryer or on the griddle and then serve hot.

Notes

  1. You can adjust the spices as per your liking.
  2. You can make paneer by using a cheesecloth also. For this line a colander with a cheesecloth. Put the colander over a deep bowl. Invert curdled milk into this. After some time, pick up the cheesecloth folding from all the corners and keep it on a plate. Put a heavyweight item like lentils container or vessel full of water. I prefer keeping my marble disc which I use for rolling chapatis. After 15 to 20 minutes, lift the weight and keep the herbed paneer in the refrigerator.
  3. Do not throw the water left after making paneer. This water which is called whey is very nutritious. Keep this in the refrigerator and use it for kneading flour, or add it your veggies/lentils or use it to wash your hair or add this in your plants.

Detailed Procedure with Step by Step Pics

Put milk to boil.

When the milk is about to boil, add herbs.

Let the milk simmer for 3 to 4 minutes.

Switch off the gas stove. After 5 minutes, add vinegar/curd/lemon juice and keep stirring.

Milk solids and water will separate.

 

 

 

 

Put curdled milk in the colander.

Press with the back of spoon to give it perfect round shape.

Invert it in a plate and keep it covered in the refrigerator.

 

 

 

 

 

Cut pieces. Saute and serve with love, ketchup optional.

Or saute and then serve.

Flavoured/ Herbed Paneer/Cottage Cheese

 

Flavoured/ Herbed Paneer/Cottage Cheese

Whey, water left after making paneer…

Flavoured/ Herbed Paneer/Cottage Cheese

Related Recipes  How to make Hung Curd                Detox/Flavoured Water

How to make Perfect Whipped Cream                 Homemade Eno Fruit Salt

Once you try, do share your feedback on FB or Instagram (tag me as #samira’s recipe diary) or Pinterest.

As you know your feedback only fuels my enthusiasm to post more good content.

Thanks,

Samira

Leave a Reply

Comodo SSL

Get more stuff like this
in your inbox

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

%d bloggers like this: