Comments on: Homemade Paneer – Indian Cheese

By: Sabine

Sabine — Wed, 21 Mar 2012 09:50:56 +0000

Hi, a quick tip for those who, like me, would like their paneer without the lemony tase:

You can also use buttermilk for curdling. I usually use 500 ml of buttermilk for 2 litres of milk (sorry, metric kitchen in Germany – just remember 1 part buttermilk and 4 parts milk). Bring to another boil after adding the buttermilk and it will separate just fine.
I also read somewhere that you can use yoghurt, but have not tried it yet.

By: Hala

Hala — Thu, 17 Nov 2011 21:56:07 +0000

RE: how to address the problem of crumbling paneer

1: follow tips from SMTC; i.e.; use whole milk, drain, add flour, etc.

2: Knead it until it stops crumbling and becomes more of a homogeneous mass.

3: Press it into the flat tray or tupperware and put in the fridge for an hour or so. Then cut into pieces and store in water in the fridge or freeze.

4: THE ADDITIONAL TIP: do not add OIL to the frying pan. Dry fry the paneer in a heavy base pan. It already has a lot of fat and will not burn instantly. Turn it so that all the sides will brown. This way the paneer will not melt or crumble when fried; will not use excess fat to cook; and will form a firm crust with a soft interior.

I hope this helps!

By: indian recipe, cooking videos, Palak Paneer Recipe Video (Spinach with Homemade Cheese) - Indian Recipes by Show Me The Curry

Tue, 08 Nov 2011 12:51:37 +0000

[...] informed Posted by anuja under Subzis (Vegetables) [133] Comments Palak Paneer or Spinach with Homemade Cheese is easily one of the most recognizable and popular Indian dishes. Besides being a staple of Indian [...]

By: hetal

hetal — Thu, 27 Oct 2011 19:40:38 +0000

Hi SuchSS,

The milk does have to be a rolling boil before adding the lemon juice. Did you use whole milk?

By: SuchSS

SuchSS — Sun, 23 Oct 2011 01:26:47 +0000

Hi thank you for this easy recipe! But when I was making it the curdling ended up in a powdery texture and was not making big lumps. I kept adding more lemon juice but what do you thik was the problem? The milk didnt boil enough before I stared adding or wasnt I using enough lemon juice? I ended up adding almost 1/2 cup of lemon for 8 cups of milk!

Thank you!