@Hari Ghotra I'm having problems with making my last 2 lots of Paneer, the first batch I ever made & posted about on here was 100% perfect, the batch I made last night never set & was more like cream cheese & used lemon juice instead of vinegar like I did before, so made another batch today with vinegar it sort of set but even after pressing it when I cut it it just crumbled?????

5 comments,0 shares,1 likes
Hari Ghotra
8 months

The best indicator is that it should separate very clearly @ken.macritchie

ken.macritchie
8 months

@Hari Ghotra Yeah only use full fat milk, I'll make another batch over the weekend, but going by the help you've given I think the batch with lemon I probably use enough so not sure it the curd hardened enough & last night's one I think maybe the milk wasn't hot enough, hope the photoshoot went well 😁

Hari Ghotra
8 months

I have found that with lemon juice you need a little more. Milk temperature should be pretty much boiling and always use full fat @ken.macritchie

ken.macritchie
8 months

Thank you @Hari Ghotra ok when using lemon do you use the same amount as you would with vinegar? the weight used was the same on all of them but also would the milk temperature make a difference I was wondering if the last 2 were colder than the first batch ?

Hari Ghotra
8 months

Hi @ken.macritchie if can vary depending sing on the day context and acid content so when you add the acid stir and make sure it separates properly into the curds and whey. You may need to add more of the acid then the recipe. The second batch sounds like you didn’t add enough acid. The third batch sound like it didn’t have enough weight put on it. Home made paneer will be more flaky then the bought stuff. Does that help?