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ruthiegirl
Friday, April 6, 2012, 4:42pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
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I want to make some paneer for Passover. I bought plenty of milk and lemons, and a new dairy strainer and bowl.

I remember the basic technique: heat milk, add lemon juice, wait a few minutes for it to curdle, strain. But I can't find the details.

How much lemon juice to how much paneer?

Do I add the lemon juice before or after heating, or does it matter?

How hot do I want to heat the milk?  I don't have a cooking thermometer for Passover, so I need some basic descriptions as well- should the milk be steaming? Should it be hot enough to hurt if I stick my finger in it? (For quark cheese I know it should be warm like a bathtub and no hotter, but I don't want to wait for quark to culture and anyway I didn't buy any buttermilk.)



Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Lola
Friday, April 6, 2012, 4:53pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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first step is turn off before it boils over
add the juice once cooled a bit

for a ltr of milk, add a half cup of fresh lemon juice, more or less

let drain once it stops curdling and the liquid has cooled off totally


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Sahara
Friday, April 6, 2012, 5:13pm Report to Moderator Report to Moderator
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I love Sag Paneer, hope it turns out good.
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honeybee
Saturday, April 7, 2012, 3:37am Report to Moderator Report to Moderator

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Ee Dan
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Location: au
i dont have my recipe with me, but I remember thinking it was a waste of some milk as it does not yield much - until I tried it!! Delicious stuff.

Oh and I watched how to's on youtube too.
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