Preparation info
  • Yield: approx

    600 g

    • Difficulty

      Easy

    • Ready in

      9 hr

Appears in

By J. Inder Singh Kalra

Published 1990

  • About

There is no Western or Oriental equivalent of Paneer, which is often called cottage cheese in India. The cottage cheese available on the shelves of supermarkets elsewhere is quite different. Riccotta cheese is the nearest in terms of taste but not in terms of texture. In fact, Riccotta cheese cannot be converted into a block like Paneer. Besides, Riccotta cheese becomes sticky and ‘leathery’ when heated. Paneer is an extraordinary source of protein in a largely vegetari

Ingredients

Method