paneer in India: Cooking & Baking Posted May 17, 2006 thanks ... the soaking in warm water really helped ... i shall try the buttermilk , milk thing the next time i make paneer....Leena←The first time I made paneer I tried using yogurt and it failed quite miserably, I'm sure due to my own fault. From there I went to vinegar which curdled easily, and lemon juice which worked quite well again. This time I went back to the gentler method and tried buttermilk.1/2 gallon of whole milk1/2 quart of fat-free buttermilk (Store only had fat-free. I like fat dammit.)Brought milk to a boil over medium to medium-high heat, in a 3.5 quart saucepan. After a few minutes to get the fridge temperature off I began whisking gently. When the milk starts to foam and tries to get out of the pan, I began whisking in the buttermilk. I poured it pretty slowly, a little more quickly than I would pour oil into an emulsification. After about 1.5-1.75 cups the milk split quite readily, and I stopped pouring in the buttermilk and turned off the heat.Previously I had set up cheesecloth (just plain cheesecloth, previously I have been using clean dishtowels) into a colander. I poured the contents of the pan into this cloth over a sink, and rinsed with cold water for about 10 seconds. I then tied this up and hung it to the sink faucet for about two hours. Next it was pressed gently by a few plates for about 3-4 hours. The results are definitely my best yet. With the vinegar/lemon I could taste a slight tangyness when it was raw. Not unpleasant, just a little weird. This round lacked that. I'm very happy with the results, though making it this way is more expensive. It's still cheaper than store-bought paneer, at least at the indian grocer around here.