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How do I make pannerpaneer 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 most. 

When I eat out at an Indian restaurant, their paneer is firm, squishy and kind of 'squeaky' on the teeth. The one I make is always crumbly and falls apart in the curry. I've tried all kinds of recipes from the net,net; at one point I even asked a friendly Indian chef about it and he told me that they buy the milk directly from a farmer, and that the low-fat, UHT shop variety just won't do. 

I tried reinforcing 2% milk with cream before as per the advice of one recipe or other, but not "country-milk" so I got some milk from a friend who keeps cows and the result wasn't much better. The cheese still won't stick together and keeps falling apart, you just can't feel the chewy, curry-flavored bits of paneer at all, so it's pretty useless to even bother with it. Help please?

How do I make panner 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 most. When I eat out at an Indian restaurant, their paneer is firm, squishy and kind of 'squeaky' on the teeth. The one I make is always crumbly and falls apart in the curry. I've tried all kinds of recipes from the net, at one point I even asked a friendly Indian chef about it and he told me that they buy the milk directly from a farmer, the low-fat, UHT shop variety just won't do. I tried reinforcing 2% milk with cream before as per the advice of one recipe or other, but not "country-milk" so I got some milk from a friend who keeps cows and the result wasn't much better. The cheese still won't stick together and keeps falling apart, you just can't feel the chewy, curry-flavored bits of paneer at all, so it's pretty useless to even bother with it. Help please?

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 most. 

When I eat out at an Indian restaurant, their paneer is firm, squishy and kind of 'squeaky' on the teeth. The one I make is always crumbly and falls apart in the curry. I've tried all kinds of recipes from the net; at one point I even asked a friendly Indian chef about it and he told me that they buy the milk directly from a farmer, and that the low-fat, UHT shop variety just won't do. 

I tried reinforcing 2% milk with cream before as per the advice of one recipe or other, but not "country-milk" so I got some milk from a friend who keeps cows and the result wasn't much better. The cheese still won't stick together and keeps falling apart, you just can't feel the chewy, curry-flavored bits of paneer at all, so it's pretty useless to even bother with it. Help please?

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source | link

How do I make panner 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 most. When I eat out at an Indian restaurant, their paneer is firm, squishy and kind of 'squeaky' on the teeth. The one I make is always crumbly and falls apart in the curry. I've tried all kinds of recipes from the net, at one point I even asked a friendly Indian chef about it and he told me that they buy the milk directly from a farmer, the low-fat, UHT shop variety just won't do. I tried reinforcing 2% milk with cream before as per the advice of one recipe or other, but not "country-milk" so I got some milk from a friend who keeps cows and the result wasn't much better. The cheese still won't stick together and keeps falling apart, you just can't feel the chewy, curry-flavored bits of paneer at all, so it's pretty useless to even bother with it. Help please?