so, last summer i started this series of dinners. i cook, 8 people pay $30 for the food plus $10 for wine. i’ve done four of them since last july. last night was the fourth. here’s what was on the menu.
somewhere between a kerala-style beef curry and rendang. hence the hyphen in indo-nesian.
the paneer for the first course had been made just about 30 minutes before service. it was still warm. a real treat for people who’d never eaten paneer outside of a restaurant in the u.s.
and i use yogurt rather than vinegar or lemon juice to curdle the milk, so it doesn’t have an acidic tang. the recipe, from a departed friend, is here.
Interesting. I’ve never heard of using yogurt to make paneer, but I suppose it makes sense due to the acidity. Although that is quite a bit of yogurt! Doesn’t the paneer then have a strong flavor of yogurt?
I do 1 gallon milk to 2-3 tbsp. vinegar, then I rinse the curds before pressing to remove the vinegar flavor. If I use whole milk, I get about 3 cups of soft paneer out of it (which I use for kofta, cutlets or parathas). I press it longer if I’m making pakoras, kadhai paneer, etc.
in my opinion, the flavour, texture are far better with yogurt. the yield is a lot higher too: i get way, way more than 3 cups of paneer from 1 gallon of milk when making it with yogurt.
But that’s because you’re adding the solids from the yogurt.
I’ll have to try it out sometime and see how it differs.
yes, but i want more paneer…