Made some paneer. Lovely stuff. 360g block from 2l milk, a slosh of single cream and fresh lemon juice.  I think next time may add some more cream. The chef in the video recommends that the milk should be at least 5% fat. I had no idea whole milk is only about 3.5 - 3.8 % fat nowadays. I bet this is another idea from the EU. I remember the cream on the top of bottled whole milk from times gone by.

Press gadget worked well. Next time I will use the middle "setting," as under full tension it was starting to squeeze the cheese through the drainage holes.

Put half of the block in the freezer. Toasted the rest to make garlic chilli paneer. Had some with a shami kebab and tandoori chicken bites. Made a nice little starter.













Rob

Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often herd and use the adjective "jank", but not the Americanism "janky" 

Love the taste and texture of tandoori done this way Dave. I suppose back then this method (cooking chargha style) was a nifty solution to them not yet having a tandoor oven. You also get a lovely tandoori stock left over. Perfect for adding to the Manchester tandoori masala curry. No waste, no paste. I always wondered how they got it so red.

It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

Rob

Actually I think the third photo may be tandoori chicken bites, which are grilled. I can't remember. I often make too much marinade for the tandoori chicken and use it for these. More Preema red and, in this case, dark soy.

Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often heard and use the adjective "jank", but not the Americanism "janky" 

...  where "janky" is what, exactly, in British English ?

Paneer press gadget. The colour matches nicely with my kitchen knives and base gravy containers.







Rob