metamatar-deactivated20250401:
metamatar-deactivated20250401:
ive done it lads. ive perfected paneer making in the united states. i can get perfect cubes of smooth and soft but with a bite paneer.
i did whole milk + lemon juice only, even if serious eats suggests you should put calcium chloride in north american milk bc it comes from cows unlike higher calcium concentration buffalo milk back in india. but they do say it gets you a better quantity of paneer and it is expensive to get like 100g paneer out of like a liter of milk so i might try it next time.
it is more reliable to use vinegar in terms of quantity needed to get it curdled. but i dont like spending all my life trying to get that flavour rinsed out of paneer. with lemon you get a nice tanginess that you’re already aiming for when you cook it with tomatoes as you do in most indian dishes.