How to make paneer

[guls]

Hi All

I am sorry in advance if you find this query silly but I need to know how the typical Indian paneer is made at home.I tried many times with full fat milk and lime juice,some times it makes kinda paneer,not the exact form but sometimes I end up rather wasting milk and lime juice,as it makes nothing.So if anyone can let me know how much milk and lime juice makes the right Indian cheese and the right way to make it too please.

Thanx

[guls]

Hi Winnab

Thanx for taking time out to reply.I follow the same method but still it does not make the real kind of paneer.

[wunderbier]

Try this perhaps: http://biology.clc.uc.edu/Fankhauser/Ch ... index.html

Also, he says on a different page:

For store-bought milk, because Pasteurization removes calcium from solution, you may need to add a small amount of calcium chloride to aid coagulation and form curd which does not fall apart when you stir it. The desired concentration of CaCl2 is usually specified as 0.02%. This would mean adding 3.6g CaCl2 to 5 gal of pasteurized milk. My measurements indicate that 3.6g of crystals = ~3/4 tsp. Thus 3/4 tsp crystals/5 gal = ~0.02%. You should completely dissolve the CaCl2 in about 1/4 cup water before adding it to the milk. Add it slowly with thorough stirring. You should be able to purchase CaCl2 at brewer's supply house. Also, it is the (non-NaCl) deicer that is plant friendly. [You might be able to use CaSO4 (plaster of Paris) in a highly diluted state, tho it is much less soluble than CaCl2.]

Pure calcium chloride seems to be available from specialty cooking stores and is about half the salt content of various mineral salts like Seltin. It's also available in 25kg sacks as road salt.

Also, if it's not the calcium at play, the other reason the cheese might not be setting is the variability of acidity in lime/lemon juice. If your lime juice was 2,5% instead of 5%, you'd need to add twice as much to get the curd to form. I think that's probably why vinegar is used in the recipe I provided: it's a known acidity.

[guls]

Thank u very much.

[Flossy1978]

I use 5 litres of red milk and bring it to boil on a medium heat, stirring all the time. Then I put a couple of big spoons of vinger (stirring types of spoons). Never used lime juice.

[guls]

Thank u very much.I might give it a go.

[guls]

Hi Floosy

Thank u again,,it was a success,I mean I cud make much better paneer this time.