Cheese making

[NAM]

Ruby Murray

Paneer geeks! I made the best paneer yet! I read somewhere that the key to a good texture is lowering the pH gradually-so I added diluted vinegar (60ml in 300ml hot water)- adding ~30ml while stirring then waiting 30 secs before the next 30ml. 5 mins resting then rinsed in the cloth with ~1l 70oC water. Minimal pressing in the tofu press- 15 mins on lowest setting, still some liquid being pressed out at the end. Then into the fridge for a few hours. Great texture, not crumbly at all, nice and s…

Lowering the pH gradually and pressing it when still warm are key to soft paneer that doesn’t crumble/ fall apart