Then once i have drained the curd all I end up with is a bunch of seperate clumps of curd. They don press together and form a nice soft ball as Ive seen on videos on youtube.
I usually drain it by hanging it for half an hour and then place something on top it to help press it.
Someone suggetested putting it in a blender? Anyone tried this method.
Next plan is to buy 50-70litres of full cream milk (dependant on this weeks pay) and not stop until I get it right. That's hoping I can get it right within 50 -70attempts. Then once I have it mastered I will make bigger batches
purely.ethereal,
Nov 12, 2:03am
I think that you need to hang it alot longer then half an hour.Probably more like 5 + hours.And you need to leave it with something quite heavy on top.
If it is coming out all right flavour wise but not texture wise you can use it for a scrambled paneer dish.You can use it in Samosa, stuffed roti, make pakora with it, paneer bhurji (like scrambled) - spice it and use it in wraps..the imagination is the limit.
pom-pom,
Nov 12, 2:07am
Watch this on youtube! By an outfit called 'Show me the Curry!' It's a 9 minute video on how to make paneer cheese!! Whatever you want to make or learn, someone's make a short film it and uploaded it to youtube - bless 'em!!l
are you maybe adding too much curdling agent so the curds are too dry and hard...you only have to add enough till the whey goes greenish/yellow. At this point the curds will still be very soft but will firm up once drained and cooled. I don't ike hard paneer so dont put heavy things on top just leave in colander for a couple of hours.
hankey_man,
Nov 12, 2:21am
ah ...yes maybe too much curdling agent. I put the whole lot in . I checked out the show me the curry vid and followed it for my first attempt. Going to go buy some milk and try again
ashanti,
Jul 30, 12:05pm
correct quantities in cheese making are important, not too much hit and miss otherwise things will go wrong. I have no problems with panir but have problems making the indian sweet from panir, can never get it fudgy enough.
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