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Old 09-28-2006, 09:34 AM   #21
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Yes it is not curdled but is plain old yogurt that we get in the States. If you add lemon or any other acidic medium it would definitely be paneer.

The best thing to use in this recipe is greek or middle eastern yogurt which is available in local farmer markets if you can else a Dannon will work fine as well. Just ensure that you drain the whey (liquid out of it).

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Old 09-28-2006, 09:43 AM   #22
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Thanks much

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Old 09-28-2006, 08:56 PM   #23
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My Uncle ( originally from Hyderabad) used to buy Commercial yoghurt and hang it in a cheesecloth overnight. It will get a whole lot thicker.

The whey which remains, I discovered, is wonderful for cooking your rice, instead of using water!

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