This time the medium I made for it to flow in was also much better than the thick, chunky sweet potato curry I made last time. Indeed, Shahi Paneer, as the name suggests, is the perfect medium for my cheese!
It was somewhat spicy, so it's good I had a glass of lassi handy to put out the fire!
1 comment:
I have all sorts of questions for you now. What did you use the previous time, lemon juice? I only tried making paneer once with lemon juice and felt like I probably didn't curdle it enough. Also, how did you drain the cheese? I'm trying to find something to use that isn't disposable.
Yay cheese!
Post a Comment