We spent our days discussing how America has ruined the world, and watching the ever-changing mountains. He’s more tired now, and though we may not agree on everything, he has the same wicked humour and hearty laugh and is filled with stories to the brim. He’s also the only person I know who cries to good poetry and music, and still uses phrases like ‘oh golly’ and ‘absolute bloody bunkum’, the latter especially when referring to Indian politicians.
I’ve watched my grandad make paneer every time I visited since I was a kid, and my favourite part has always been when he cuts it into slabs with precision, ready for selling.
|Whole milk from the cows. Heat the milk till it boils.|
|Gradually reduce the temperature and add curd/yoghurt (or lemon juice) while stirring - the citric acid makes the milk curdle.|
|Cool slightly so that the cheese and whey separate. The whey looks yellowish and thin.|
|Sieve the mixture through a muslin cloth to separate the paneer and whey.|
|This is what will be left behind.|
|Put the paneer in a container and press thoroughly to get rid of excess liquid.|
|Place a weight on top of the container and 'refrigerate' by dipping in cold water for a few hours. This will give the paneer its texture.|
|We usually leave it for a day. Scrape away the edges...|
|Measure and cut as needed.|