Comments on: The Gluten Free Fromagerie: How to Make Homemade Paneer http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: yum http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html/comment-page-1#comment-93689 yum Mon, 22 Feb 2010 18:06:41 +0000 http://www.bookofyum.com/blog/?p=564#comment-93689 Hi Fawzia, Yes, you can freeze the paneer but it would probably be tastiest if you enjoyed it fresh. I have a simple millet roti recipe that you might enjoy: http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html Hope this helps! -Sea Hi Fawzia,
Yes, you can freeze the paneer but it would probably be tastiest if you enjoyed it fresh.
I have a simple millet roti recipe that you might enjoy:
http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html

Hope this helps!

-Sea

]]> By: Fawzia http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html/comment-page-1#comment-93652 Fawzia Mon, 22 Feb 2010 10:35:47 +0000 http://www.bookofyum.com/blog/?p=564#comment-93652 I am gluten intolerant and always looking for satisfying veggie food .Your recipe sounds great and a must do today. Can I freeze some. Now I have to search for paneer and spinach recipe cos I think it will be super as the amount of calcium in paneer and spinach is a lot.Can anybody help with gluten free chappatis or phoolkas to go with this.Thanks I am gluten intolerant and always looking for satisfying veggie food .Your recipe sounds great and a must do today.
Can I freeze some.
Now I have to search for paneer and spinach recipe cos I think it will be super as the amount of calcium in paneer and spinach is a lot.Can anybody help with gluten free chappatis or phoolkas to go with this.Thanks

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html/comment-page-1#comment-1372 Book of Yum - Blog Sun, 05 Aug 2007 20:48:15 +0000 http://www.bookofyum.com/blog/?p=564#comment-1372 [...] Here at the Book of yum we had a recipe for homemade paneer a recipe for homemade corn tortillas and pico de gallo our first gluten free beer Recipe and a sublime recipe for roasted veggie pizza using Chebe Crust (Just trust me on the sublime thing.) [...] [...] Here at the Book of yum we had a recipe for homemade paneer a recipe for homemade corn tortillas and pico de gallo our first gluten free beer Recipe and a sublime recipe for roasted veggie pizza using Chebe Crust (Just trust me on the sublime thing.) [...]

]]> By: naomi http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html/comment-page-1#comment-1184 naomi Thu, 26 Jul 2007 13:43:15 +0000 http://www.bookofyum.com/blog/?p=564#comment-1184 Think this would work with non-dairy milks? LOL... guessing not. It's the casein that coagulates. Drat. Think this would work with non-dairy milks? LOL… guessing not. It’s the casein that coagulates. Drat.

]]> By: vegetablej http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html/comment-page-1#comment-1153 vegetablej Wed, 25 Jul 2007 01:38:53 +0000 http://www.bookofyum.com/blog/?p=564#comment-1153 That cheese is just beautiful. The block of it sitting there sliced reminds me of fresh mozzarella in liquid I used to get for pizza. Or the curd cheese available on the north shore of the St. Laurence River in Quebec. It was so fresh it actually squeeked when you ate it. Good cheese is always that soft natural colour rather than the lurid orange they put in American and Canadian Cheddar. Congratulations on your accomplishment! I succeeded in making my first batch of fresh tofu yesterday(following almost the same method but with soy milk and lemon juice) and it was so easy. I turned it into an "un-cheese spread" with cumin, chili, and spices. It was good but needs a few more tweaks. I share your enthusiasm for making magic in the kitchen. You are an inspiration; I always get lots of ideas here for things I want to try. I made the tofu after reading about your paneer. :) That cheese is just beautiful. The block of it sitting there sliced reminds me of fresh mozzarella in liquid I used to get for pizza. Or the curd cheese available on the north shore of the St. Laurence River in Quebec. It was so fresh it actually squeeked when you ate it. Good cheese is always that soft natural colour rather than the lurid orange they put in American and Canadian Cheddar. Congratulations on your accomplishment!

I succeeded in making my first batch of fresh tofu yesterday(following almost the same method but with soy milk and lemon juice) and it was so easy. I turned it into an “un-cheese spread” with cumin, chili, and spices. It was good but needs a few more tweaks. I share your enthusiasm for making magic in the kitchen. You are an inspiration; I always get lots of ideas here for things I want to try. I made the tofu after reading about your paneer. :)

]]> By: Maeve http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html/comment-page-1#comment-1108 Maeve Fri, 20 Jul 2007 15:11:07 +0000 http://www.bookofyum.com/blog/?p=564#comment-1108 I don't have a blog, but I am very grateful for blogs like yours: I have been coping with celiac disease for less than a year, so I am always on the lookout for ideas, tips, etc. I can't digest meat any more and I could never eat cheese, but I can always manage fish, so I have quite a complicated diet! I had real problems eating safely during a recent visit to the US (why do there have to be wheat derivatives in yoghurt, of all things?), planning is everything, and if I am honest, the only thing I miss is Irish wheaten bread, and scones. On the plus side, I don't think I would have tried mochi, had it not been for celiac disease preventing me indulging my weakness for egg custard tarts! The jerk marinade is a ready made preparation from Walkerswood, which goes well with fish, tofu, and of course paneer. Having just returned from a week in Antigua, everything will be Caribbean style for a while... Thank you for coming up with good ideas for everyday cooking. I don’t have a blog, but I am very grateful for blogs like yours: I have been coping with celiac disease for less than a year, so I am always on the lookout for ideas, tips, etc. I can’t digest meat any more and I could never eat cheese, but I can always manage fish, so I have quite a complicated diet! I had real problems eating safely during a recent visit to the US (why do there have to be wheat derivatives in yoghurt, of all things?), planning is everything, and if I am honest, the only thing I miss is Irish wheaten bread, and scones. On the plus side, I don’t think I would have tried mochi, had it not been for celiac disease preventing me indulging my weakness for egg custard tarts!

The jerk marinade is a ready made preparation from Walkerswood, which goes well with fish, tofu, and of course paneer. Having just returned from a week in Antigua, everything will be Caribbean style for a while…

Thank you for coming up with good ideas for everyday cooking.

]]> By: yum http://www.bookofyum.com/blog/the-gluten-free-fromagerie-how-to-make-homemade-paneer-564.html/comment-page-1#comment-1094 yum Thu, 19 Jul 2007 20:48:07 +0000 http://www.bookofyum.com/blog/?p=564#comment-1094 Hi Niamh, Welcome! Goat's milk paneer sounds fascinating and unique- I want to try it sometime! Thank you for passing on my blog to your friend. Maeve- I'm glad the recipe worked for you. I used 1% milk myself, and it did create a lot of whey, but resulted in a decent hunk of cheese that was more than enough for one paneer based recipe. I could probably make two paneer dishes with this one recipe, if I skimped slightly on the paneer. Do you have a blog, Maeve? Your recipe sounds lovely. Hi Niamh,
Welcome! Goat’s milk paneer sounds fascinating and unique- I want to try it sometime! Thank you for passing on my blog to your friend.

Maeve- I’m glad the recipe worked for you. I used 1% milk myself, and it did create a lot of whey, but resulted in a decent hunk of cheese that was more than enough for one paneer based recipe. I could probably make two paneer dishes with this one recipe, if I skimped slightly on the paneer. Do you have a blog, Maeve? Your recipe sounds lovely.

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