Stay Safe. Cook with Love. Eat well.
Homemade cottage cheese (paneer) is super easy to make and really much more healthy than the store bought ones. I make mine with A2 milk so it is a good dose of protein.
If you have extra milk, make good use of it by making cottage cheese and including it in your meals or even snacks.
I have explained below how I make cottage cheese at home. Then I have incorporated it into a paratha recipe along with onions and green chillies.
1.Milk – 1 ltr
2. Lemon juice – Juice of 1 medium lemon, squeezed
3. Wheat flour – 2 cups
4. Onion – 1 large, finely chopped
5. Green chillies – 1-2, green chillies
6. Coriander Leaves – 1 tbsp, finely chopped
7. Cumin powder (Jeera powder) – 1 tsp
8. Salt to taste
9. Caron seeds (Ajwain seeds) – 1 tsp
10. Water for kneading the dough
11. Oil / Clarified Butter – for frying the parathas
To make the paneer – heat the milk to boiling point. Then reduce the heat and add in the lemon juice.
Using a spoon or spatula, keep stirring on low heat until the milk curdles and the whey looks separated.
Then take a large sieve and run the whole mixture through it. They whey will all flow out, leaving the freshly made cottage cheese on top. (Usually at this stage, I wrap the cottage cheese in a soft cloth and place a heavy weight on top of it so that it forms a block of cottage cheese, which I can easily chop into cubes and use for recipes. Here I have left it at his stage as I do not need cottage cheese cube.)
Place the wheat flour in a mixing bowl.
Add the finely chopped onions, green chillies and coriander leaves.
Add the cottage cheese. Add salt, cumin powder and carom seeds.
Now add water slowing and knead the dough.
Divide the dough into medium size balls.
Roll out each dough ball. Place one on a hot griddle and roast from both sides. Apply oil or clarified butter on both sides and roast well. Cook all the parathas this way.
Serve with yoghurt or Achchaar.