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Paneer (Home Made)
Reviews:
January 06, 2008

Okay, here's how it worked for me. I made the recipe as it is written using whole milk and got some curds (about 3/4 cup) with remaining liquid that looked like 2% milk, not whey. It seemed like I could get more out of it, so I cooled the mixture down to room temperature, then heated it to boiling again and added a tablespoon of white vinegar as suggested by another reviewer. It curdled beautifully leaving a clear whey and more solids than the first attempt. My advice is to go straight for the vinegar as the acidity of lemons may vary from one to the next. The paneer tastes excellent with a nice firmness that held its shape when cut.

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