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When I make my paneer and store it, it is firm and I am able to cut it into cubes. But when I add it to a curry sauce at the end or when I try to shallow fry it, it melts like Moz. I make it with whole milk and curdle with vinegar. Any tips? Thanks!

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    What is the amount of milk and vinegar used in the curdling process ? What is the acid concentration of the vinegar used ? Did you get clear separation of the paneer curds from the whey ? Did you press the water out of the paneer curds before allowing it to set ? What type of curry sauce melts the paneer ?
    – AJN
    Nov 28, 2022 at 13:10
  • Are you following the processes mentioned in this Related question? This comment and this question hints / mentions the role of acid.
    – AJN
    Nov 28, 2022 at 13:14

2 Answers 2

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It sounds like you didn't heat your milk enough when making the paneer.

As part of making the cheese, you should heat the milk to a temperature between 90C and boiling, before adding the acid. This heating is what makes paneer resistant to melting as cheese.

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Once you get a firm paneer, it's good to steam the block for some time. After cooling you can cut it for your recipe. Also try frying at a high heat.

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    @Sam you can edit your posts to fix errors that you find later.
    – Esther
    Nov 28, 2022 at 19:10

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