Why is my paneer not soft?
It doesn’t have pores texture that can store a lot of water into it. So, if you are trying to soften hard Paneer, it might not turn soft as you’d expect. The second tip is to use the pieces in the end. Whenever you make a Paneer-based curry, you should think of using them at the end of sauce preparation.
Why is my paneer chewy?
The paneer cubes will become soft and spongy, and you save a lot of calories by not frying. Before adding the paneer to your recipe, keep it soaked in normal water for 10 minutes. Cooking extracts moisture from the paneer, thereby making it hard and rubbery. By soaking in water, you are giving it the required moisture.
How long does paneer need to be cooked?
Leave the muslin in the sieve and press the bundle by putting some weight on it. Alternatively place a plate on it and put a couple of tins on top. Leave it like this for at least 15 minutes.
How can you tell paneer is bad?
Paneer should have a pleasant taste and it should not be bitter. The colour of the paneer should be clear and dirt free. The paneer should be spongy in nature and must be water free. In order to identify the spoilt nature of paneer, it turns light yellow or contains some brown spots on the body.
Can you eat paneer raw?
The best feature about paneer is that you can also tuck into it raw. It is milky, dense and oh-so-delectable. Raw paneer, unlike fried paneer, also packs less number of calories and fats.
What happens if milk doesn’t become paneer?
If the milk does not curdle after adding lemon juice and stirring for a few minutes then add some more lemon juice to curdle it. Though other acids like vinegar and yogurt can also be used to make paneer but lemon juice gives the best result by making it light and perfect in taste and texture.
Do I have to cook paneer?
The cheese wont melt and it doesn’t need a long cooking time to soak up all the flavour. What’s really great about paneer is that it makes it easy to turn any dish vegetarian, you just substitute the meat with paneer.