paneer

purplemoon

Sorry- just seen these extra posts. Yes, it will go solid. I cube it and fry it to brown lightly- a pan with a bit of non-stick left in is best! For the recipes I use I fry 1st and then remove for later, or do in a seperate pan to the curry, and chuck it in at the end.
I find muttar / sag paneer is often slimy in restaurants- I don't really know what they are using...? This recipe is for solid, cubable cheese.
Sorry I don't what a jelly bag is- just be careful when using old curtains etc. that you get any soapy residue out first.
Hope you liked it, demented.

demented_2

The paneer was ok. Although it came out very soft and crumbley.
Any suggestions as to what i can do to make it firmer?
Going to get proper muslin to use next time.

Also wanted to thank Purplemoon :T but the thanks button isn't there, can some one help please.
Thanks demented.

purplemoon

Crumbly cheese could be from using low fat milk... Did you use full fat milk? Also, I tend to go for adding extra lemon to make sure its firm- I don't think I realised how thin and yellow the whey is meant to go the first times I made it. Too much lemon juice can make it tough and and crumbly too- but at least it 'works' and is fryable- then you can adjust for next time.
HTH

squeaky

Hmm... made paneer yesterday. I used a pillow case to squeeze it in - right in one corner so I've got a turnip shaped lump of the stuff :rotfl:

It's very bland and really needs "dosing up" with flavours when used.

I found a recipe (in fact loads of them) here:- http://www.indianfoodforever.com/

And made a quick microwave "thing"... purely veg with a tomato puree base. Edible but, me not really being veggie, uninspiring.

Then had a brainwave and grabbed a tin of sardines in tomato sauce, chopped 'em about a bit and stirred them in. Not bad at all, in the end

veggieblob

Oh this brings back memories. My Indian friends late mum sat me on a stool in the kitchen and taught me how to make paneer. I had to do everything she told me (speaking very little English) and she would tap me on the hand if I didn't get it right. She gave me a paneer dish which can be found in most asian shops. You put the wet paneer in a stainless steel container that has some holes in it and weight the lid down.
Thank you for bringing that back to me. Lovely memories cost nothing and can create a warm glow in chilly times! :T

JennyP

I'm veggie and eat loads of paneer to make curries but I think it's about £2 for a small pack from Tesco.

I reckon it'd be about 70p to make a similar sized amount from scratch. Has anyone done this? It's just milk and lemon juice.

Does anyone please know if the milk has to be unpasteurised? Someone told me that it did but none of the recipes mention this!

shebangs

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sexymouse

When googling about this, it says that you can use either pasteurised or unpasteurised milk - it doesn't seem to make a difference. Let use know how easy it is - I may have a go at it myself if it turns out ok. I also read that it doesn't have to be full fat milk either (although most recipes recommend it).

PipneyJane

My recipe book (The Indian Restaurant Cookbook) just says "milk", so I'd say pasteurised milk is fine.

Let us know how this turns out, please.

JennyP

Thank you! OK, going away tomorrow for the week so this will be next weekend's little project! I'll let you all know!
Have to stop buy Dunelm Mill to buy the muslin to strain it through!