I have no idea of the paneer in the US. The important thing in rasgulla making is that the paneer should be made of cow's milk, and the less rich in fat the better.

I have no idea of the paneer in the US. The important thing in rasgulla making is that the paneer should be made of cow's milk, and the less rich in fat the better.

I don't think there is a substitute for it, but you could look for and essence, or see if you can find dried ones in some shop that keeps dried herbs etc. A few drops of lemon may 'suggest' the flavour but not really a substitute.

First of all they should be stored in air tight containers/bottles. If you live in a very hot climate I would advise you refrigerate them.

You could leave it to ferment further and if you do not have time, try adding some baking soda or eno's fruit salt--- about 1/2 tsp to a cup---and use immediately.