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About the Author: Manjula's Kitchen


  1. Chef Manjula, your paneer recipe is excellent using full fat milk powder in place of liquid milk.
    We miss you. Here's hoping you and your family are doing well. 👋😀

  2. Manjula, would you consider adding salt when making paneer ? I think without salt it would not have much flavor ? Thank you for showing this method. When I lived in the UK, I could buy paneer in any grocery. Where I am now, I cannot find it nearby.

  3. Hello Auntie Manjula, I try not to waste any nutrition. Can the whey water that is left after draining the paneer curds be used for water in other dishes, such as dal or curries, without changing their flavor? How else can the leftover whey be used? Thank you.

  4. Hello. First I have to say that I love your videos. Now to my question. I did the panner as you showed. But when I put the cubes in my korma they separated again. What did I do wrong?

  5. It's better to use non pasteurized milk only found at stores like whole foods and trader joes It will work with regular organic milk but it takes more time and is more work

  6. hi Manjula ji, what is 2% or 4% milk ? Here in australia, they call it full cream milk or skimmed milk, which one is better for making paneer ? Thanks

  7. Hello,
    I used 1/2 gallon of organic whole milk, boiled it and added lemon juice but it did not curdle. I added extra lemon juice and still no curdle. Any suggestions?
    Thanks for your time.

  8. I just made my first batch with a whole gallon of organic whole milk and it is beautiful!  It is tasty and cut beautifully into cubes!  I can't wait to use it in my pakak paneer tomorrow!  Thank you!

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