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Paneer (Home Made)
January 21, 2011

Great recipe. I used vinegar instead of lemon juice. I doubled it and got over 300g (about 3/4 of a lb) of cheese from 2L of whole milk. I pressed my paneer under a heavy pan and some cookbooks. I experimented with the paneer when cooking it. I'd seen other recipes that said to fry it before adding it to curries, so I fried half before adding it to my curry and added the other half as is. The frying definitely gave it a chewier texture and helped it keep it's shape better. The cheese was equally tasty both ways. I've also read that the whey can be used in soups and also for making bread, roti or chapatti. Will definitely be making this again. Where I live, paneer isn't available, so I'm very happy to have found this recipe. Thanks for sharing!

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