I grew up mostly poor. As a child there was a lot that I didn’t get to have or get to do. But, even still, my mother was very good at creating traditions. For instance, when we lived in the Bay Area she made a tradition of our having breakfast once a month in Palo Alto at The Good Earth. I made my own tradition by ordering exactly the same thing every time: Scrambled Eggs with Cream Cheese and a Berry Shake.
I made Paneer today. I’ve always understood it to be an Indian fresh cheese but learned today that the word “paneer’ is Persian for “cheese” and that the Indians learned a lot about dairy and cheese-making from the Persians. So, there you go!
Making the Paneer was so easy it’s almost feels like a non-accomplishment. It took more effort to get up the nerve to try it than it did to actually make it. After reading about a dozen sites and watching a few YouTube videos, I found the info here to be the easiest to understand.
Basically, you get 8 cups of whole milk. I used organic. And then you need 2 to 3 tablespoons of fresh lemon juice.