Chilli flavoured Cottage cheese

Name: Chilli flavoured Cottage cheese
Total time: 3600 s
Yield: 10-piece
Cuisine: Indian
Ingredients: 500 millilitres Milk Whole; 1.5 Tbsps Lemon juice Fresh; 1 Tbsp Curd; 1/2 tsp Red chilli powder; 1/4 tsp Salt

Smitha's Junoon @cook_7833347

Cottage cheese can be used in Cottage cheese Lasagna, Paneer Paratha, Paneer butter masala, achari paneer, shahi paneer, paneer methi bhurji and lots more

Smitha's Junoon @cook_7833347

Cottage cheese can be used in Cottage cheese Lasagna, Paneer Paratha, Paneer butter masala, achari paneer, shahi paneer, paneer methi bhurji and lots more

Saved

Ingredients

60 mins

10-piece

500 millilitresMilk Whole
1.5 TbspsLemon juice Fresh
1 TbspCurd
1/2 tspRed chilli powder
1/4 tspSalt

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Steps

60 mins

1

Sterilize the stainless steel saucepan in boiling water. Hand wash the cheesecloth in cold water before use in a neutral detergent to get out all the debris
2

In the stainless steel saucepan, bring milk to a boil and then reduce the heat. (stainless steel vessels are best recommended for making cheese.)
3

Add fresh lemon juice and curd to the milk and stir for a minute. Leave on medium heat till milk separates into curd and watery whey.
4

Switch off the flame. Pour the curd into a cheesecloth lined colander to drain away the liquid. Let it stay in the colander for 30 mins. Stir salt and red chilli into the curd. Gather the edges of the cloth and put a knot so that cottage cheese does not come out.
5

Now to squeeze out the remaining water in cottage cheese, place a heavy vessel on top of the Cottage cheese in such a way that knot stays away from cottage cheese and heavy vessel for 30 minutes.
6

Prepared Cottage cheese can be used immediately or refrigerated and used later
7

Rinse cheesecloth in cold water after use to remove the curds in it. After rinsing in cold water proceed to a warm water rinse with a neutral detergent