a soft acid-set uncured cheese
2
votes
1answer
155 views
Why would rasagullas break while cooking?
My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and ...
1
vote
2answers
409 views
How spicy is authentic, traditional Palak paneer?
I have heard that the spiciness of Palak paneer is regional, but I don't have any historical or geographical facts to confirm this. So, is there anybody around here that knows if a proper, old-school ...
10
votes
6answers
7k views
Does paneer have to be cooked?
I want to just toss it into some indian food I have. Does it need to be cooked first or is it ok if it just warms up a bit when I throw it in the sauce?
3
votes
2answers
2k views
Can you make cheese curds with pasteurized milk?
I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. ...
9
votes
5answers
3k views
How do I make paneer firm and chewy like in the restaurant?
Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the ...
12
votes
4answers
2k views
How do you make paneer?
I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions:
What kind of milk do you ...
