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8 votes

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

Milk proteins will coagulate at particular temperatures and Phs. You wrote that you used 2 Tbs of lemon juice but you didn't say how much milk you added that to. If you used too much milk then the ...
  • 47.1k
5 votes

Too tomatoey gravy?

The video recipe uses a lot of tomatoes, and the resulting curry appears to be heavily tomato-flavored. The quick paneer butter masala I make myself is very tomato-flavored, on purpose, because my ...
  • 50.4k
4 votes

Deep freezing paneer (cottage cheese)?

I live in one of the largest cheese producing areas in the US. Freezing cheese is often frowned upon here, it often changes the texture of the cheese and can alter the flavor as well. Cheese, much ...
  • 1,134
4 votes

How do I make paneer firm and chewy like in the restaurant?

Just run the drained paneer in microwave for 2-3 minutes (time depends on the quantity and water content in the crumbled cheese) before putting it in the fridge to set. Do press and assemble it in the ...
  • 41
4 votes

How do I make paneer firm and chewy like in the restaurant?

Looking at the question, Why is my Paneer crumbly, the key is not to boil the milk, the milk should be floculated once the milk reaches 98 C, Acetic acid is best, a quick guide would be to heat the ...
  • 41
4 votes
Accepted

Is there any way that we can harden US store bought Cottage Cheese to make Indian Paneer?

Unfortunately, even if you press it, it will tend to crumble. The way the curds form in small curd cottage cheese forms a skin that makes them tend to fall apart. The same thing can happen in making ...
  • 2,956
3 votes

How to make paneer at home like the packaged ones?

You probably need a (small) cheese press and a proper cheese cloth. My attempts to improvise using chopping boards never drained well enough giving the effect you describe. It also doesn't brown ...
  • 39.9k
3 votes

What is the difference between malai paneer and paneer?

Raghavan Iyer's book, 660 Curries has recipes for both Whole-milk cheese (doodh paneer) and creamy homemade cheese (malai paneer). The only difference between teh two recipes is that the Malai paneer ...
2 votes

Deep freezing paneer (cottage cheese)?

I have seen frozen paneer before. It is certainly not a good Idea to Freeze it. It turns yellow(off-whitish, due to the acids used in separation of cheese from milk) and loses texture ( as mentioned ...
  • 355
2 votes

How much milk do I need to make 100 g Paneer?

This answer is assuming 3.5% butter fat for the whole milk(UK regulations). Paneer is between 25% and 27% butter fat. Since the ratio of fat in milk is mass(or weight depending on the country) per ...
2 votes

How do I make paneer firm and chewy like in the restaurant?

You can purchase a Japanese pickle press (one of the world's great inventions) and use it to press the paneer. They cost between $12-$20 online depending upon the size and are extremely versatile and ...
  • 31
2 votes

Is there any way that we can harden US store bought Cottage Cheese to make Indian Paneer?

No you won't get a suitable result. The cottage cheese has already re absorbed a lot of the liquid and you won't be able to get rid of it. Since you are thinking of hanging it anyway, why don't you ...
  • 6,237
2 votes

Why does cheese need boiling while paneer not?

(I'm in Germany, in case that is relevant) Here, you can eat/drink most dairy products without boiling - with the exception of raw milk that is sold "has to be boiled before consumption". Milk: ...
1 vote

Too tomatoey gravy?

Tomatoes being too tart can sometimes be remedied by introducing a different kind of acid that takes precedence on the palate. A teaspoon of cane vinegar, or white wine vinegar, or sometimes even ...
  • 4,066
1 vote

Too tomatoey gravy?

You probably use different kind of tomatoes; his looks small and relatively "dry". Sugar can help remove/reduce the acidity in tomato sauces; but that's just it, it won't change the "...
  • 20.1k
1 vote

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

May be it is UHT milk or it is low-fat milk. In US, the milk that we get in normal grocery shops don't curd well for paneer. You can use the milk from Whole Foods.
1 vote

How to check freshness of paneer

Paneer is a fresh cheese, which gives it a short shelf life, typically under two weeks if kept refridgerated. Outside we are talking a few hours. The higher water content of soft cheeses makes them ...
  • 12.1k
1 vote

Deep freezing paneer (cottage cheese)?

Personally I always buy multiple packages when on sale and freeze the stuff. I take it out of the freezer the day before I want to use it. It stays firm and tasty. The longest I've kept it in the ...
1 vote

How much milk do I need to make 100 g Paneer?

A half liter (500 g) of Amul gold milk gives 100 g of paneer. This paneer is very soft and fresh and can be used directly for consuming, and can also be added to vegetables to enhance the taste. ...
1 vote

Can you make cheese curds with pasteurized milk?

I have found that pasteurized milk will make excellent curds as long as the milk is not ultra-pasteurized (UHT). I use non-homogenized whole milk that has only been Vat or Batch pasteurized.That ...

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