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    You are in: Home / Community Forums / Asian Cooking / Why do you have to boil the milk to make Paneer
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    Why do you have to boil the milk to make Paneer

    Thu Aug 15, 2013 2:12 pm
    Newbie "Fry Cook" Poster
    I make paneer on regular basis. What happens if I use the store bought milk? Has anyone tried? Is it ok?
    Fri Aug 16, 2013 9:08 pm Groupie
    Hi Indiancurry :wave.gif: and welcome to Asian forum.

    I've used this recipe to make paneer several times and it comes out great

    PANEER (Fresh Cheese)

    This one uses regular milk which is heated before curdling agent is used. In this case curdling agent is lemon juice or vinegar. It needs heated milk before curdling can begin. But it should not be on burner (turned off).

    I make tofu very often and again, soy milk needs to be heated. I boil for 3 minutes on high and turn off the heat. Then curdling agent is added.

    Do you normally make your paneer differently? Please share how you make your paneer. Love to see new methods.
    Member #610488
    Mon Aug 19, 2013 1:07 am Groupie
    In answer to your question, the answer lies in getting the milk to start the curdling process. If the milk is cold, it takes a long time for milk to curdle while hot milk curdles fairly easily. Once the milk starts to curdle and depending on what type of cheese you wish to make determines how you go about making the cheese. Most cheese is nothing but pressed, drained and aged curds with the whey separated out. Some other cheeses use the whey after the draining process.

    Hope this helps.
    Take care,

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