When I make my paneer and store it, it is firm and I am able to cut it into cubes. But when I add it to a curry sauce at the end or when I try to shallow fry it, it melts like Moz. I make it with whole milk and curdle with vinegar. Any tips? Thanks!
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1What is the amount of milk and vinegar used in the curdling process ? What is the acid concentration of the vinegar used ? Did you get clear separation of the paneer curds from the whey ? Did you press the water out of the paneer curds before allowing it to set ? What type of curry sauce melts the paneer ? – AJN Nov 28 '22 at 13:10
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Are you following the processes mentioned in this Related question? This comment and this question hints / mentions the role of acid. – AJN Nov 28 '22 at 13:14
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Once you get a firm paneer, it's good to steam the block for some time. After cooling you can cut it for your recipe. Also try frying at a high heat.
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It sounds like you didn't heat your milk enough when making the paneer.
As part of making the cheese, you should heat the milk to a temperature between 90C and boiling, before adding the acid. This heating is what makes paneer resistant to melting as cheese.
FuzzyChef
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