Paneer melts like Mozzarella cheese in my curry

Question

When I make my paneer and store it, it is firm and I am able to cut it into cubes. But when I add it to a curry sauce at the end or when I try to shallow fry it, it melts like Moz. I make it with whole milk and curdle with vinegar. Any tips? Thanks!

Answer 1

Once you get a firm paneer, it's good to steam the block for some time. After cooling you can cut it for your recipe. Also try frying at a high heat.

Answer 2

It sounds like you didn't heat your milk enough when making the paneer.

As part of making the cheese, you should heat the milk to a temperature between 90C and boiling, before adding the acid. This heating is what makes paneer resistant to melting as cheese.