Author Topic: Paneer: Any advantage in using citric acid?  (Read 820 times)

Offline Daisy

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Paneer: Any advantage in using citric acid?
« on: July 01, 2012, 06:03:16 AM »
I've been using the recipe I learned from my predeccesor. He would add 3 scoops (about 1/2 a cup) of citric acid, and 3L of lemon juice to 150L of milk to make paneer. I prefer using just the lemon juice. Is there any advantage in using a combination?


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Offline Tomer1

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Re: Paneer: Any advantage in using citric acid?
« Reply #1 on: July 01, 2012, 06:35:49 AM »
Not really, using citric acid is more percise as its of known strength and can be easly measured\weighted.
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Offline Daisy

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Re: Paneer: Any advantage in using citric acid?
« Reply #2 on: July 01, 2012, 06:44:33 AM »
I've actually found it less efficacious, which is why I want to stop using it. I can't get a good clear whey until I add the lemon juice. Thank you :)