Loved this recipe. I usually make paneer with just milk and lemon juice, but tried this to see if it might be more flavorful. It was. I doubled the recipe, and that worked out great. I also added 2 tsp. salt while cooking, to see how that would taste. That also enhanced the flavor. The only thing is that I wasn't sure the curds and whey were properly separating, so I panicked and added several tsp. of lemon juice and hot water toward the end. No damage done, the cheese turned out beautifully. I never knead or process the cheese. I simply wring it out in the cheesecloth with all my might (running cold water over it to avoid burning my hands) and then I press it between two plates to squeeze out still more water, then I place the plates (sandwiched around the cheesecloth-wrapped cheese) under a heavy cast iron Dutch oven -- filled with water to make the pan heavier -- and leave it there for several hours. I got many compliments on my cheese this time around, which I made for palak paneeer for a large family gathering. Thank you for submitting this recipe!
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Loved this recipe. I usually make paneer with just milk and lemon juice, but tried this to see...