Recipe for Paneer (Indian cottage cheese a la Floyd)
3 Litres full cream milk
90ml lemon juice or vinegar.
Put milk in a saucepan and heat it. Just before it boils add vinegar or lemon juice which will curdle the milk. Turn off the heat, place a muslin cloth over a suitable sized vessel and strain curds and whey through the muslin. Once curds are totally drained, squeeze them into a ball in the muslin and place under a heavy weight for 3 hours to turn it into a block that can then be cut into cubes. Then refrigerate and use for your favourite indian dish such as tandoori paneer or sag paneer (with spinach- see Floyd)
or........ Go to the shop where you always win in Blantyre. Buy a few boxes of Parmalat full cream milk. Open one to pour over your cereal in the morning and notice the whey trickling on to your cocoa pops. Smell the milk. It's not sour, so get a pair of scissors and cut the box open. Voila! beautiful fresh paneer- ready made. No need for muslin and suitable vessels nor heavy weights. Give some to the dog to check it's not poisonous. Looking forward to my sag paneer.
Question is, what agent caused the milk to curdle inside the box?
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