BM # 68 
Day : 3
Cottage Cheese or Paneer as we call it is very popular in North India. The quality of the paneer that is available in Delhi is amazing. The paneer is super soft and delicious.The paneer here is kind of average compared to the Delhi paneer and so I prefer to make it at home. At times I like to get innovative and add various herbs to it. It changes the taste completely and the dish gets enhanced. For today I have made this herbed paneer with spices. 

Cumin and Mint Flavored Cottage Cheese
1 lt full fat milk
2 tbsp vinegar
2 green chilly, finely chopped
1/2 tsp cumin seeds
2 tbsp mint leaves
1/2 tbsp coriander leaves
1/8 tsp turmeric powder
1/8 tsp chilly powder
1/2 tsp Garam masala
1/4 tsp salt
Add cumin seeds and boil the milk.
As soon as the milk boils add all ingredients, including vinegar.
This shall help the milk to curdle.
As soon as the milk curdles and you can see clear whey, remove from fire.
Place a cheese cloth over a strainer and strain this curdled milk.
Bring the corners together and twist, so that all the whey is removed.
Place it on the counter, topic with a lid and place some weight over this.
This shall help the cheese to set.
Remove the weight after 5-7 minutes.
Take out the cheese and cut into pieces.
How ever if you want to store it, place the cheese dipped in water and place it in the frig.
Change the water of this everyday.
This way the cheese can be stored for 4-5 days.
The whey can be used to knead dough.

I used this cottage cheese for the filling of The Swedish Sandwich Cake.

Cumin and Mint Flavored Cottage Cheese

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