Hey guys
There have been so many questions about the cook along on Friday which is fantastic! Many think it's a really tricky one but it's not too difficult I promise! Also I know some of you can't get hold of paneer so here is how you can make it at home all you need is milk (yes full fat) is best. Home made does taste better but it is a little more flaky just make sure you weigh it down for as long as possible!
Please ask anything you are unsure about - hope this helps.

Hope you all have a great day

11 comments,3 shares,22 likes
Debbie Gorman
about 1 month

Elisabeth, thanks. I use Grifo latte it has the highest fat content if them all but it is still only 3.7 per 100ml. I have hung it for a while to get as much liquid out and now it is under weight for at least two hours and let’s see how that works!????

Gary
about 1 month

That does look easy! In Nicaragua it’s called cuajada. I’m going to teach my friends how to add spices for more flavor.

mark h
about 1 month

I use Everest paneer from Morrisons/Waitrose and cook it in my air fryer after a light coating of oil with chilli powder. it comes out golden and crispy and no spitting!

Elisabeth Johl
about 1 month

@Debbie Gorman do you try fresh milk? I am in Italy too and want do do Paneer. It seems to me its something like" Primo Sale" a fresh cheers we use here in Campania. Or maybe try in some Market to fine fresh milk from "coltivatori diretti"

Hari Ghotra
about 1 month

Deep frying @Christina as we are with the pakora too

Christina
about 1 month

Are we deep frying the Panner or shallow fry? @Hari Ghotra

Debbie Gorman
about 1 month

Thanks Hari. I’ll fight with it as usual I think as I am not sure i’ve ever seen milk powder here. I’ll maybe weight it for longer than an hour.

Love chilli paneer, memories of Sakonis and their pan!!!

Pat Cat
about 1 month

It’s magic

Hari Ghotra
about 1 month

That is a tricky one @Debbie Gorman I’m not sure that would work as you will also need to add protein to it as well to get it to curdle. Dried milk powder maybe? I know that some manufacturers add vegetable fat to get more curdle in low fat milk but I have no idea of the processes involved. Might be worth trying cream and milk powder?

Debbie Gorman
about 1 month

Hari, the milk here in Italy doesn’t have the fat content milk has in the UK. I make paneer but even weighted it still is a bit crumbly, great for ras malai but not for paneer.
Is there anything I could add like a bit of cream although that is nowhere near the fat content of UK cream?

Gary Fones
about 1 month

If you are in the U.K. and near a Morrison’s supermarket they sell paneer