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, 8:03am
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, 8:07am
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, 8:21am
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, 5:05pm
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.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.