I have never brought my paneer milk to a boil. A very hot almost boil works perfectly well and there's no risk of boiling over. I must try that crock pot method.
Boiling over...There was this time I was making gulab jamun - yes, from dairy milk, not powdered..What a mess!
Too much vinegar makes tough paneer. :motherlove:
Hmm, Manjula's video had milk on the boil, and the recipe I linked to had it just at the boil too. I've never heated milk before in my life, it was weird how it looked like it was getting hot then SHAZAM! it was everywhere.
I used lemon juice, not vinegar. I read in one of the comments for the recipe that if you leave the curds in the heat too long it makes them go chewy too. I'd forgotten to prepare my muslin and strainer so after the curds separated I turned the heat off and went looking for my muslin, then folded it up, got out th strainer, then finally got around to draining and rinsing in cool water.
After putting the paneer in the shahi gravy (OMG Manjula's recipes kick a$$!) and leaving them in there overnight (I lad leftovers enough for two nights- score!) the paneer softened up a bit.
Does anyone have tips for flattening it? I wrapped mine tight in the muslin cloth and let it hang for maybe 30 minutes then attempted to flatten it out but because it was still tightly wound in the muslin it was a ball so whatever I put on top to squish it wouldn't balance! (I tell you, it was a bit of a comedy here Saturday night)
I ended up with a pyrex jug with 2.5 cups water on it perched precariously. It worked but wasn't really heavy enough to flatten it out well... I had pretty thick paneer.
Had. It's all gone in my tummeh now! lol