On 4/9/2005 05:04pm, Mamta posted:

Well done Caroline! Indian cooking is quite easy, just like any other. I hope you will try many more dishes in the future, we Indians have a vast selection of vegetarian dishes, as more than 70% of India.s population is still vegetarian.

The best paneer is made from the whey as a curdling agent. This is what you get from making paneer, like a starter in bread making. People keep it in a bottle in the fridge. But since most of us do not make paneer very regularly, lemon and vinegar is used instead.

Once the milk has boiled, turn the heat down to simmer and add lemon/vinegar a bit at a time, until paneer and whey separate. Leave it to rest for a few minutes, to form lumps. Then strain and press under a weight, to compress it together. I am not sure if the lower amount that you got was because of sterilized milk. Try making it with normal milk and see. If it still comes to around 100 gm. let me know, I will check again.

Ginger/garlic paste is fine.

Mamta