Author Topic: Paneer Troubleshooting Help  (Read 744 times)

Spiffsome

  • Stubble
  • **
  • Posts: 209
Paneer Troubleshooting Help
« on: July 02, 2016, 06:52:46 AM »
I've been making my own curries lately. It's fantastic - you can use any type of vegetable and different spices to get different effects and most of the ingredients are quite cheap. Unfortunately I'm having a problem with making paneer.

Twice now, I've made the cheese, pressed it for an hour or so, and then put it in the pan to fry - where it has promptly melted. Curry with melted cheese is an interesting sensation, still edible but not particularly conventional. Does anyone have any idea why this could be happening or how to stop it? My only curry-making friend has no idea how I've managed to achieve this.

Rezdent

  • Pencil Stache
  • ****
  • Posts: 813
  • Location: Central Texas
Re: Paneer Troubleshooting Help
« Reply #1 on: July 02, 2016, 10:45:02 AM »
I'm not an expert on paneer but my understanding is that the difference between paneer and mozzarella is whether or not the whey coagulates.  The temp of the milk plays a role in this.
If you are cooking at too high a temp, you'll coagulate the whey - perfect for mozzarella but not paneer.

Are you using a thermometer to monitor your temps?