In a follow up to the initial post on Homemade Paneer, here is some evidence that it's still being done by me!!
Since I have learned the art of making paneer, it has kind of been like riding a bike. What I mean is that even if I go weeks or months without making it, I can do it again like I did it when I enthusiastically wrote the intial recipe blog.
Since I have learned the art of making paneer, it has kind of been like riding a bike. What I mean is that even if I go weeks or months without making it, I can do it again like I did it when I enthusiastically wrote the intial recipe blog.
More Paneer Photos.... (All Photos taken by blog author, Jennifer Kumar.)
**Paneer is a homemade cheese more popular in North India. This cheese can be fried in hot oil. The characteristic of this cheese is that it doesn't melt!
Delicious Living Magazine - How to Make Cheese in Less than One Hour
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1 comment:
Jugalbandi gives some ideas on what to use the whey (water left over from paneer making) ....
Check out Jugalbandi's blog.
One of her ideas is to use the whey to make one of my favorite spiced cooling drinks similar to lassi, Sambaram
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