@dcmorris27 it’s funny how each country is different. I had no idea.

oh I si wish we could get full fat pasteurized milk here in France (Vendée) milk here is usually sterilize or UHT!!!

Yes @Sue Geen it’s a struggle to not eat it until later. Happy cooking!

hope to @traceyross . so you'll be cooking lunch then!

Hi @Sue Geen I’m just outside of Pittsburgh, Pennsylvania. A 3 1/2 hour south of Niagra Falls. Yes I’ll be cooking. I really look forward to it. Are you cooking too?😊

thanks @traceyross . what part of the state you in? and are you cooking along or doing it later?

Hi @Sue Geen I’ve weighed it but please use this as a guide 280g as I’m in America the fat content of cream and milk is different so could affect the weight it should be. Hari’s will be accurate and best to go by. It looks plenty though and very tasty!

Thank you @Hari Ghotra for the lovely comment.

Oooh brilliant @Hari Ghotra ! Thank so much for that. Sounds great 💕

Fab I will do both chicken and paneer then. Just so you know and only if you wanted to @Jo Dunn you can put a tandoori marinade on your chicken and roast it until just cooked and add that to the sauce we make later. You don’t have to but that’s how we used to make murgh makhani it in the restaurant.

Hi @Hari Ghotra 😊 Yes, chicken for me tonight ! 💕

@Jo Dunn are you cooking chicken today?

You rock @traceyross - amazing pictures. I have made some too and was planning to weigh that too and I will add the info to the paneer page @Sue Geen

Looks really really good @traceyross ! It must have been really exciting to do and such a success 😁💕

Thank you @Sue Geen and @Jo Dunn for the lovely comments.😊

Wow! Looks wonderful @traceyross !💕

looks great @traceyross . can you weigh your finished paneer. would be helpful to know how much weight 4 pints makes.:-)