Reviewed: Jul. 28, 2011

This did not work out well at all. The cheese did not maintain its shape when I went to fry it, and I was left with a big, oily cheese pile. I've fried paneer before, and it was nothing like this.

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Reviewer:

JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

Reviewed: Jul. 21, 2011

This cheese was tasty when fried, but I would add a little salt next time.

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Reviewer:

Sprouts!

Cooking Level: Intermediate

Home Town: Milton, Vermont, USA

Living In: Fairfax, Vermont, USA

Reviewed: Jun. 21, 2011

This was a simple and yummy recipe. It turned out perfectly! It was surprisingly easy, and gave me exactly what I was looking for. I may not fry it next time. I served it with saag, chicken and cauliflower over rice. I will definitely use it again.

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Reviewer:

ellemenohpe

Reviewed: Mar. 24, 2011

This is the first time I have tried to make paneer at home, and I was excited that the recipe was so easy. I was a little disappointed at how little cheese I ended up with, though. I saved a cup or so of the liquid, so I tried re-heating it and added a couple of drops of lemon juice and it curdled again! Next time I will make sure I continue to heat the mixture for a while longer after adding the buttermilk, and maybe add a couple little bit of lemon juice to make sure I get as much as possible out of the recipe.

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Reviewer:

Kjcooks

Reviewed: Mar. 7, 2011

No one has mentioned saving the whey! I like to drink a small amount chilled. (I know, most people think it's gross.) It also makes a fantastic flavorful, healthy base for soups and stews. Recipe needs a bit of salt in my opinion. I have also added anise seeds and chopped fresh basil for a change. Great crumbled on a salad or veggies like feta.

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Reviewer:

Handful

Cooking Level: Expert

Home Town: Ada, Ohio, USA

Reviewed: Feb. 8, 2011

Tasted good. But it fell apart when I tried to add it to a sauce. Not sure where I went wrong.

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Jan. 11, 2011

Hello, I used fresh homemade buttermillk in this recipe and it would not curdle the milk. I splashed in some white vinegar, which did the trick.

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Reviewer:

sadcat

Reviewed: Oct. 5, 2010

Excellent. Does need a bit of salt. I pressed it between coffee filters on a rack over night to dry.( I did not knead or use a proccessor) I cut it into cubes and made veggy and paneer shish kabobs. I grilled these with a brush of olive oil and a sprinkle of smoked paprika. Served on warm pita. Really delicious "grilled cheese"

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Reviewer:

hazelnut

Cooking Level: Professional

Reviewed: Sep. 17, 2010

Tried this version with buttermilk for the first time instead of lemon juice. This is also the first time I have used a food processor. It was so rich and creamy I was eating it out of the processor! Can't wait to put it in my palak paneer tomorrow!

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3 users found this review helpful