I used 2% organic milk and got a 2" sphere of paneer. I've used vinegar for lemon juice; they both work. I prefer my paneer to be spreadable, so I've learned not to squeeze out EVERY bit of whey. It doesn't melt, so it doesn't do well in macaroni-and-cheese or in chicken florentine (tasty, but not like the usual). Very tasty stuff, and the only cheese I can eat (without those dairy consequences) right now!
This worked perfectly. I did a half recipe and it made maybe 4 ounces of cheese, which was a good amount for the dish I needed. Very tasty and easy to do. Will definitely use again! Note: this will be loose and wet at first. I wrapped my cheesecloth around it and twisted at the top, forming the paneer into a ball and squeezing more whey out. Then I let it cool inside the cheesecloth and it came out a nice little ball, perfect to slice.
COOL! I never would have imagined making my own paneer but I decided to go for it. My husbands favorite Indian dish is Mattar Paneer which uses this. I followed the recipe exactly and it really wasn't that hard. The only thing was that the recipe I used it in said to brown the cheese in oil and that made it rubbery...so I wouldn't recommend doing that. Made for Cookbooks tag.
I made cheese!! It did not make a very big "piece", but I am just thrilled that I made cheese! I am very picky about not liking "cottage" style cheese, this was not like that! It was a "ball" of cheese.And I liked the smooth flavor. Thanks Toni, I will do this again, and maybe "play" with flavoring it some.
Wow! I just made cheese for the first time! I was really nervous about trying this, but it was surprisingly easy. I did use 2% milk, but next time I would go ahead and try it with the skim. I also made a half recipe, and was surprised at how little cheese this made (about the size of a tangerine). Maybe I cooked the milk at too low a heat and it cooked off too much of the liquid. Regardless, it has good flavor both by iteself and cooked. I threw a little into my Chinese Fried Rice and it absorbed the flavors really well.
I'm sorry, but this just did not work. I followed the instructions to an absolute T, and ended up with a fistfull of crumbly paneer. I honestly believe some things are meant to be made with full-fat ingredients. Perhaps this is one of them. I'm so disappointed, as I was really looking forward to this, but it was a big disaster.
This tastes very similar to paneer made with whole milk. I found the texture to be slightly more chewy than full fat paneer when tasted plain, but there was no detectable difference once it was added to a recipe. I'm glad to know that I can use lower fat milk in the future to make my paneer! This yielded approx 7.5 oz. of paneer for me; this varies, though, depending on how much water you squeeze out. Thanks!