It took me 4 hours to reduce half a gallon of milk to make khoya. Sometimes low-medium might be too low (for electric burners like mine), so you can turn up the heat to higher low-med or even medium. If you turn the heat up to medium, make sure you scrape the utensil more often.
Yes, the same --DK
I did not get your question..can u please explain?
Yes it is.
Its just browned bits of solidified milk...its not burnt if thats what you mean. If burnt the whole khoya is a waste cos it will give out a bad smell along with burnt taste
Yes, you can. But that would make very less khoya that most probably is not really enough for a recipe. This only makes 1-1/2 cups! --DK
Its not Pink. Its brown. I guess its was in the evening that I took the pic and probably looks like pink
This is traditionally made using milk only. I dont know how it works with soy having never personally trying it! If I get more info, will surely update this space :) --DK
I have used pasteurized whole fat milk for this recipe. In the beginning for almost an hour or so, you need not monitor it often. Just like every 15 minutes or so, to make sure its not sticking to the bottom. Towards the last 30 minutes or so, its better to keep a watchful eye :) --DK
I usually do not make it large qtys and the ones I make, I cover in wax paper and store in regular fridge. It easily lasts for 10 days or so for me although I haven't kept it longer than that to know exactly how long it keeps. :) --DK
From what I know Paneer is made by curdling milk with the assistance of some acid - be it lime/lemon or vinegar and set. Whereas Khoya is made by cooking down milk whereas about 85% of the moisture in the milk is reduced. This reduced milk is called as Khoya. --DK
There are quite a lot of savory dishes made with it - from the top of my mind, these are the famous ones - Khoya Muttar, Kashmiri Dum Aloo, Khoya Paneer etc - you can easily google for the recipes...rest is all in the creativity since it is so flexible and can be used in many ways. Hope this helps you Cynth :) --DK