Homemade Indian Cottage Cheese 【自制印度奶豆腐/农家奶酪】

I made Rasmalai few weeks back for Diwali Celebration and was left with half big jar of whole milk. Since my fridge is very full and I did't want to waste the milk, I turned it into Paneer so that I can use it for cooking later and for easy storage.

前几周过印度排灯节的时候我做了印度甜品奶汤圆后冰箱还剩下大半桶牛奶，为了节省空间，而且一时半刻也喝不完，我就顺手做了这款奶豆腐/农家奶酪。

即方便储存，也可以做几款俊爹爱吃的菜。

Ingredients：

1/2 gallon / 2 liters Whole milk

1/4 cup lemon juice/apple cider vinegar

1/3-1/2 tsp salt  

Things that you will need:
4-quart pot
Strainer or colander
Cheesecloth, nut bag, or other cloths for straining
Tofu mold/box
Weights，I used 15 lbs of Kettlebell

材料：

1/2 加仑/ 2 公升全脂牛奶

1/4 杯柠檬汁/苹果醋

1/3-1/2 小勺 食盐

其他器具:
一口大锅
漏斗或筛子
纱布或手巾
豆腐盒子
重物，我用了15磅的壶铃

1. Pour the milk into a pot and set over at medium heat to bring the milk to boil, turn the heat to low.

2. Stir in the lemon juice/vinegar and stir continuously, the milk should begin to curdle immediately. Let the milk stand for 5 minutes, the curds should be completely separated from the whey and the liquid should look yellow and watery. 

Note: If the milk hasn't separated by now, check the milk you using to make sure it is not UHT milk, which won't separate. 

3. Line cheesecloth or any type of straining cloths over strainer or colander. Pour the curds into the strainer, and run cold water over the curd to wash away the acidic taste and smell.

4. Gather the cheesecloth in your hand and gently squeeze to remove the excess water. 

5. Open the cheesecloth and add salt over the curds, stir gently to make sure it is evenly seasoned. 

6. Transfer the curds in the cheesecloth to a tofu mold and fold the cheesecloth around the curds to form a neat rectangular package. Set the mold cover on top of the package and weigh it down, I used a 15 lbs kettle bell which works perfect. 

7. Press for 30-45 minutes until it is becoming solid and easily removable from the mold. The Paneer is finished and ready to use. 

1. 把全脂奶倒到一口大锅里，中火煮滚之后转小火。

2. 倒入白醋或柠檬汁搅拌，牛奶就马上凝乳脱水了，加盖静置五分钟让凝乳过程更完整。

注: 如果静置后你的牛奶仍然没有凝结成固体状和奶清分开的话，试试检查看看你用的是不是UHT奶，这种奶是不会凝结的。

3. 在一个筛子或沥斗上铺上一层纱布或手巾，把凝固好的凝乳块倒入排出乳清，如果喜欢可以把乳清留下和面或用作其他用途。

4. 把装有凝乳块的漏斗/筛子放置到水管下用凉水冲洗去醋或柠檬汁的酸味。

5. 把纱布收起轻轻挤出多余的水份，然后打开加点盐拌匀。

6. 把装有凝乳块的纱布移到豆腐盒里，把纱布折好像个长方型包裹那样，加上豆腐盒的盖子，上边加重物，我加了15磅的壶铃，这个重量刚刚好。

7. 压制30-45分钟后奶豆腐应该就足够结实了，打开纱布把奶豆腐取出即可装盒冷藏。

Use it immediately or refrigerate for up to two days. You can also freeze it for longer storage.

新鲜的奶豆腐在两天内吃完最好，如果想要收藏时间长一些可以冷冻收藏。

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