Reviewed: Feb. 17, 2008

Crumbly the first time - allow curdling to take place while heating on medium - might have to add extra lemon juice

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Reviewed: Jan. 16, 2008

Finally! A paneer recipe that worked! I made this yesterday and am using it tonight in Rosy's Palak Paneer. I did read the posts about full-fat milk working better. Since all I had was 2 percent, I substituted a half pint light cream for 1 cup of the milk. Also, the yogurt I used was Stoneyfield Organic full fat with cream on top. So I added a little of the cream from on top of the yogurt ;-) This did require more than one Tb of lemon juice in order to curdle, but it all comes down to how acidic the lemon is, I guess. The cheese is DELICIOUS (been nibbling at the curds that stuck to the cheesecloth... LOL) and firm enough to cook. Thank you SO MUCH for posting this recipe!

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StirringThePot

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Reviewed: Jan. 6, 2008

Okay, here's how it worked for me. I made the recipe as it is written using whole milk and got some curds (about 3/4 cup) with remaining liquid that looked like 2% milk, not whey. It seemed like I could get more out of it, so I cooled the mixture down to room temperature, then heated it to boiling again and added a tablespoon of white vinegar as suggested by another reviewer. It curdled beautifully leaving a clear whey and more solids than the first attempt. My advice is to go straight for the vinegar as the acidity of lemons may vary from one to the next. The paneer tastes excellent with a nice firmness that held its shape when cut.

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sweet-tooth

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 14, 2007

Pretty good! The flavor was great but it didn't make as much as I hoped it would. Next time, I'll double the recipe. Also, it was very crumbly, didn't hold together when I cut it which made my Matar Paneer look not so pretty. But it tasted great! Maybe I need to work on my technique . . .

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

Paneer is quite easy to make. Definitely requires whole milk. One thing this recipe doesn't mention is that the milk has to curdle. This occurs once you put in the lemon juice. I have seen it not curdle, perhaps due to less acidic lemons. Lemon can be substituted with white vinegar, especially if your lemons won't cause it to curdle. Toss some fresh cracked peppercorns into the curdled milk in the cheese cloth and stir before hanging for peppercorn paneer.

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KEMTON

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jul. 19, 2007

I couldn't get it to work. Tasted great (made a great paneer paste!). Hard to get out of the cheescloth. Will try again.

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drpearl

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Reviewed: Jun. 17, 2007

I have no idea what I am doing wrong, but I tried this recipe twice and I didn't get any cheese. It wouldn't curdle at all. I used whole milk. Anyone have any ideas on what I am missing?

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 16, 2007

I made this with fresh market bought real milk and kefir (for more fat) and made wonderful puree. THX for sharing. :D

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VIRIB

Cooking Level: Expert

Home Town: Szeged, Csongrád, Hungary

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Reviewed: Feb. 6, 2007

Absolutely outstanding paneer recipe! I made one the other day (first time ever) with milk and yogurt only and it was far less flavorful that this more authentic version. Thank you so much for this keeper!

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Sandi

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 16, 2006

I'd just like to say i think its brilliant that theres a recipe for Paneer here, because i think paneer is an undiscovered miracle! Seriousely, its so undertstated considering how fab it tastes.

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Mar. 25, 2006

Being an indian, we use regular milk in making paneer. I am assuming that Dostanden ment to put that in the recipe. Usually the higher the fat content in milk, the better and more paneer you will get.

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lilapeels

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Reviewed: Mar. 4, 2006

the taste was fantastic, but i did not know how much the recipe was supposed to make - i used fat free milk and did not get much out of it (8 servings = apx 6oz of cheese) but i suspect if i use full fat milk, it is going to get a lot more cheese...but the taste is WONDERFUL

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