"Dee Dee" > wrote in message
oups.com...
> On Apr 29, 5:40 pm, (Steve Pope) wrote:
>> Dee Dee > wrote:
>>
>>
>>
>>
>>
>> >On Apr 29, 5:06 pm, (Steve Pope) wrote:
>> >> Yes, it's very easy. Follow any recipe. You will need some
>> >> cheesecloth, and a little patience (overnight is good) and that's
>> >> about it. It is not a true, fermented cheese, it is a cottage cheese.
>> >When I first started making paneer, I would pour the curds into a very
>> >large colander, using cheesecloth, then I started using a kitchen
>> >towel for straining; now I use nothing at all. This is how I do it.
>>
>> >Using a slotted spoon take out curds and put them in a bowl, let sit
>> >for a few minutes, then drain the whey out of these bowls. The smaller
>> >pieces I use for frying fresh with any kind of Indian spices that
>> >suits me at that moment.
>>
>> >(Pour out the whey into the largest pyrex bowl to save for Peas Paneer
>> >and making bread.)
>>
>> >I cut the largest pieces into smaller pieces and put them in a bowl to
>> >use for my recipe. Usually I have one or two large pieces.
>>
>> >Naturally, they are not cut in nice, neat little rectangular pieces;
>> >they look more like a hard cottage cheese; the taste is no different.
>>
>> Thanks! One thing I've noticed when following the recipes using
>> cheesecloth is the paneer is sometime too dense and dry. Probably
>> you avoid this outcome with your method.
>>
>> Steve- Hide quoted text -
>>
>> - Show quoted text -
>
>
>
> But I don't want to disappoint you, I find that mine is still dense
> and dry. Sometimes too much for my liking. Lately I have added the
> paneer to the tomatoes and whey (or water) as this liquid is cooking,
> so that the paneer can absorb some moisture.
> I guess purists would say that the paneer and the sauce should be
> distinct.
>
> I console myself by thinking that perhaps milk from the buffalos might
> make it a little softer. I've tried making it with tofu, but it is
> not the same to me.
> Anyway, try it and see if it makes any change for you.
> DeeDee
>

Well thanks both of you. I'll have to try it out later this week, it
doesn't sound like something I could screw up too badly.