Made paneer before, but this recipe is much better than any that i have ever tried. The buttermilk is different from the lemon juice I usually use but makes a big difference. . Let me give it to you straight, you won't know if you are doing it right while making it. When I first started boiling the milk, I thought I was heading down the wrong road. I kept going, kept stirring and added the buttermilk. It was like magic. I strained it for a few hours, used the food proicessor, and then stored it in plastic wrap until the next day. I deep fried it instead (have a fry daddy) and it came out great. This is better than the paneer in the local Indian Restaurant that my family goes to, so much softer. This recipe is going to save us a ton of money when we are craving good authentic Indian curry with paneer. Thanks for sharing!
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Made paneer before, but this recipe is much better than any that i have ever tried. The...