Step 1

firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.

Step 2

stir and get the milk to boil. make sure not to burn the bottom of the vessel.

Step 3

add 2 tbsp vinegar and stir the milk.

Step 4

milk starts to curdle, add more vinegar as required.

Step 5

the water has to separate completely.

Step 6

now drain off the curdled milk over cheesecloth.

Step 7

rinse with cold water and squeeze off the water.

Step 8

shape the paneer into a block, and keep the heavy object over it.

Step 9

rest for 20 minutes or until the paneer sets completely.

Step 10

after 20 minutes, the cottage cheese has set well and ready to cut.

Step 11

finally, store the malai paneer in an airtight container and use for a week when refrigerated.

Step 12

firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.

Step 13

stir and get the milk to boil. make sure not to burn the bottom of the vessel.

Step 14

once the milk comes to a boil, add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes.

Step 15

mix well and boil for a minute to absorb all the flavours.

Step 16

add 2 tbsp vinegar and stir the milk.

Step 17

milk starts to curdle, add more vinegar as required.

Step 18

the water has to separate completely.

Step 19

further, add 1 tbsp mint and 1 tbsp coriander. mix well.

Step 20

now drain off the curdled milk over cheesecloth.

Step 21

rinse with cold water and squeeze off the water.

Step 22

add ½ tsp salt and mix well. shape the paneer into a block, and keep the heavy object over it.

Step 23

rest for 20 minutes or until the paneer sets completely.

Step 24

after 20 minutes, the cottage cheese has set well and ready to cut.

Step 25

finally, store the masala paneer in an airtight container and use for a week when refrigerated.