English Audio - Soft Paneer (Indian Cottage Cheese)

In this video, I show you how to make paneer, a type of Indian cottage cheese, using 4 liters of 3.25% milk and 335 mL of 35% cream. To curdle the milk, I mixed approximately 50 mL of vinegar with 100 mL of water. Although I mentioned using 40 and 80 in the video, I later recommend adjusting the mixture by an additional 10% for optimal results.
The addition of cream increases the fat content to around 6%, which is similar to full-cream milk found in India, ranging from 6% to 8% fat content. This method produces paneer that is much softer and creamier.
The paneer turned out beautifully. To drain the whey from the curds, you can use two flat plates, ensuring an even weight distribution. Freshly drained curdled milk with minimal whey separation is known as 'chenna' in India and can be used in a variety of dishes. This is similar to ricotta in Italian cuisine.