paneer

veggieblob

prowla wrote: »

If it doesn't set properly, is it a sag paneer?

:rotfl::rotfl:

shandyclover

JennyP wrote: »

I don't have any cake recipes that use milk. I just make Victoria Sponge! Suggestions please for a plain sort of sponge cake that I could use the whey in....I don't like dried fruits and things like that. Ginger cake maybe? I used to use sourmilk in ginger cake but I've lost the recipe!

I've used the whey in any recipe calling for buttermilk, something which seems more common in American recipes. Here's a few ideas, sorry the original recipe I always use my daughter has borrowed the book.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=buttermilk%20cake

jenp1969

This is JennyP posting under new name as I'm somehow locked out of my JennyP account and can't manage the password reset.

I can't manage to make panneer either. I did try so here is update as promised.

Got muslin from the market - £1.50 for a half metre length but the guy skimped on the measuring so it's way smaler. Wish I'd checked at the time.

Used 1 litre of full fat milk and lemon juice. It has made panneer but it's quite a small quantity and it doesn't taste as nice as shop bought. I reckon I'd need to use 1.5 or even 2 litres of milk to give us enough for our usual curry.

My partner reckons it isn't worth it. According to him, panneer is only £1.40 a pack (I thought more) and 2 litres of milk is £1.20!

If I see cheap milk, I might have another go. Or I might try with yoghurt.

I wonder if the shop bought stuff has salt added - perhaps that's why it tastes nicer!