My favourite recipe (Paneer Recipe ) {Mounika}

[Guest guest]

Deb,

 

For 1 litre milk it usually takes abt 1/2 cup buttermilk . you may

need to add more if it doesn't curdle so keep some extra buttermilk

handy... This method may take a lil longer than others..

 

keeping the butermilk at room temp(out of refrigerator) for a day

before use might be a good idea, to make buttermilk a lil sour...

 

 

one more tip: In any method, stop the cooking process as soon as

milk curdles completely...quick cool(add some ice cubes)the curd-

whey mixture before straining it. This will prevent the protein from

getting tough.

 

-Mounika

 

, " Thompson, Debra lee "

<Debrathompson@f...> wrote:

> Mounika -

>

> What ratio of buttermilk to whole milk do you use?

>

> Debra Lee Thompson

>

> Analyst - Mortgage I

>

> First Horizon Home Loans Corporation

>

> debrathompson@f... <debrathompson@f...>

>

> 214.492.7402

>

[Guest guest]

Question: Can you use evaporated milk to make paneer? Would you need

to change the ratio of milk to souring agent? I have a favorite recipe

somewhere that always worked for me that I want to use to use up some

of the several dozen cans of evaporated milk I received from a friend.

 

Any help or insights appreciated.

 

Janet V

[Guest guest]

Janet,

evaporated milk can be diluted and used in place of whole milk.

add equal parts of evaporated milk and water, mix well and use the

recipe for whole milk. it should work.

 

-Mounika

 

 

, Janet Vandenabeele

<janetvan@g...> wrote:

> Question: Can you use evaporated milk to make paneer? Would you

need

> to change the ratio of milk to souring agent? I have a favorite

recipe

> somewhere that always worked for me that I want to use to use up

some

> of the several dozen cans of evaporated milk I received from a

friend.

>

> Any help or insights appreciated.

>

> Janet V