Pepper turmeric paneer-How to make with step by step photos with Video

Cuisine Style: North India | Preparation Time: 2 hours | Type: Non melting cheese

Pepper turmeric paneer is spongy & healthy homemade indian cottage cheese with pepper turmeric flavour. This is unique, creative cheese perfect for cold remedy. WE can store in freezer & use it for 2 weeks. Without freezing use with in 5 days. After freezing, simple method to de-frost :- Put it in warm water, leave it for 5 min. Then use it in gravy, fried rice, pakoda, bhurji, stuffed paratha etc... I added salt for taste & flavour.

For fresh & plain classic paneer [Step by step photos & video]:- Paneer/Cottage cheese

How to make spongy pepper turmeric paneer video

Ingredients

• Milk – 3 ltr
• Curd - 3 tbsp
• Turmeric - 1 tsp
• Pepper - 1 tsp
• salt - 1 tsp

Preparation Method

• Heat milk in a pan & let it boil.
• Add turmeric, pepper mix well
• Add curd, salt, gently mix & wait till it curdle
• After adding curd pale- yellow -green water and paneer get separated then cut off heat.
• Pour into cotton cloth sqeeze
• Then close all the edges of cotton cloth.
• Make a stack of layers: 1. Large plate 2. Upside down vegetable filter 3. Paneer 4. About 1 KG weight and leave it for 2 hours
• The Paneer gets pressed and you will get soft, thick paneer for slicing.
• Then cut paneer into slices & store in refrigerator & consume within 7 days.

How to make Pepper turmeric paneer-Step by step photos

Heat broad pan, add milk and let it boil

Add curd, let it curdle

Add turmeric, pepper

Add salt

Boil for 5 min

Now its ready

Cut off heat

Drain

Drain extra whey

3/4 th wheay filtered

Sqeeze extra water

Fold egdes

Place it on filter

Palce weight, leave it for 2 hours

2 hours later

Remove it from cloth

Homemade spongy pepper turmeric paneer ready

Cut into cubes, freeze it & use with in 2 weeks

You ca nrefrigerate 5 days

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