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scrumptious dish of spinach, curry, ghee, and of course, paneer. Often listed as a cottage cheese, it has a firmer structure that is actually more similar to tofu. Although it is possible to find paneer in specialty markets, the commercial variety tends to have a rubbery texture.

PROCEDURE
    Bring milk to a boil over medium heat, being sure to stir frequently so it does not burn or form a skin on the bottom of the pan. When the milk begins to boil, turn down the heat and add the lemon juice or yogurt and stir. The milk should start separating into fluffy white curds and thin, watery whey. If the curds are not forming, add more juice or yogurt until the whey is almost clear.
    When the curds start forming, immediately turn off the heat. This is important because the longer the curds stay on the heat the tougher they become. Strain the cheese mixture into a cheese cloth–lined colander, making sure you have a bowl under the colander to catch the whey. Tie the ends of the cheese cloth into a loose ball, and very gently squeeze to remove the additional whey.
    Place the cheese ball onto a flat surface, such as a table or a counter-top, and place a heavy weight on top. The best approach is to use a plastic container filled with water. Let it sit out in the open for four hours or until it has a firm consistency.
    Yield: 1 pound (450 g)

INGREDIENTS
10 cups (2.4 L) whole milk
6 tablespoons (90 ml) lemon juice or ½ cup (125 grams) yogurt
TECHNIQUES
For tools and illustrated steps, see Techniques for Making Fresh, Soft Cheeses, page 48 .

Fresh paneer is easy to make and has a creamy texture that is vastly superior to the denser texture of commercially made paneer.

Saag Paneer
Here is a simple version of Saag Paneer that will allow you to use your homemade cheese. Saag paneer is one of the most popular Indian dishes. Its savory spices blend perfectly with the soft textured cheese, making it a dish that is a treat any time.

INGREDIENTS
14 ounces (400 g) paneer cut into ½" (about 1 cm) cubes
3 tablespoons (45 ml) vegetable oil
1½ pounds (680 g) frozen spinach, thawed and drained
8 tablespoons (120 g) ghee (see page 159 for recipe)
1 teaspoon (2 g) cumin seed
3 cloves peeled garlic, finely chopped
2 teaspoons (3 g) ground coriander
1 teaspoon (3 g) red chili powder
4 ounces (120 ml) cream
Salt
Heat vegetable oil in a sauté pan over medium heat, and fry paneer cubes until all sides are golden brown. Remove from the pan and set aside. Add two tablespoons of ghee to the pan, and sauté spinach for four to six minutes. Transfer to a blender and purée. Heat the remaining ghee over medium high heat, and add cumin seeds. Once they begin to crackle, stir in the chopped garlic and sauté until golden. Add coriander, chili powder, and spinach. Cook for 3 or 4 minutes, stirring constantly. Add paneer and simmer to heat. Stir in cream, and salt to taste. Serve immediately.
Serves 6

Fresh Chèvre
    This fresh goat’s cheese is easy to make and has a great flavor. Working with goat’s milk is a little different from cow’s milk, because the curds are softer and require some care when handling. If you are using pasteurized milk, or simply find that your curds are too soft and not holding up well, add calcium chloride.

PROCEDURE
    Warm the milk to 72°F (22°C), then add the starter culture and mix well. Add one tablespoon (5 ml) of diluted rennet, and stir for two minutes. Cover and keep milk at the target temperature. Cheese curds will form in eighteen hours. If it looks like curds haven’t formed after that time, let it set longer. Sometimes this step will take up to twenty-four hours.
    Cut the curds and check for a clean break (for how to cut curds and check for a clean break, see page 83 ). When the curds cut cleanly, ladle them into a chees cloth–lined colander with the catch bowl underneath. Tie the cheese cloth into a ball, wrapping the ends around a wooden spoon to allow the whey to drain freely.
    When the whey has stopped draining,