Despite what ended up being chosen as the answer, I see a number of very specific, objectively answerable questions in there:
- What kind of milk do you need?
- Can you use pasteurized & homogenized vitamin D milk (whole milk)?
- Where do you get citric acid? I've seen some suggestions to use crushed children's aspirin. > * Is there a better, easily accessible source?
- Are there regional variances in paneer? The paneer I am used to, and love, states that it's from the Rajasthan region of India.
- How do you actually make it?
The only entry that even remotely resembles a "recipe request" is the very last one - and if that had been the entire question then I'm sure it would have been closed.
Except it wasn't the entire question; the ingredients were already specified at the start, and the preparation method is fairly standard cheese-making procedure. There's little room for interpretation or ambiguity.
Would some of this have been easy to find using Google? Possibly, but that's not important. Difficulty level is not a criteria unless the question is literally a dictionary or Wikipedia lookup (A trite "What is paneer?" question would have qualified for closure under that category). At no point did anybody say that recipe requests are bad because recipes are easy to find with Google; that is simply a red herring.
And yeah, as far as Indian cuisine goes, it's a pretty entry-level question. But it's neither open-ended nor speculative, which are the main characteristics of a recipe request.
If I've missed the point then feel free to enlighten me. As far as I can tell, it's a question about technique, not a request for recipes.