Cottage Cheese and Paneer Cheese

Directions

1. Get a large pot. Milk can spill over easily when it boils, so use a large pot; larger than you think you'll need.

2. Bring the milk to a boil.

3. Take the milk off the heat.

4. Add the lemon juice slowly while stirring the pot. Curds should form. Continue stirring for 3 minutes.The fluid should appear more translucent. If the fluid is still milky white, then boil the pot again and repeat the process of adding lemon juice and stirring.

5. After curds have formed, pour the contents of the pot into a colander lined with cheesecloth. 

6. Wash the curds in the cheesecloth with cold water to remove the lemon juice. 

7. Cool the curds and they are ready to eat. 

8. If you want to make paneer, then keep the curds in the cheesecloth, tie the cheesecloth, then squeeze out the moisture.

9. Cool in the refrigerator overnight. The texture will become firmer and easier to crumble. 

10. Salt will enhance the flavor dramatically.

Cottage cheese version:

Paneer version:

There is some golden color to the paneer because I cooked the milk for too long.