Palak paneer (spinach with freshly made curd cheese) and turmeric rice. Palak paneer at a local restaurant years ago got me started on Indian food, and remains a favorite. Anyway, food tasted great and the house smelled amazing.
I had never made fresh curd cheese before. The recipe said to barely boil milk (I used half and half), add yogurt, lime juice, and salt, and simmer for a few minutes before straining out the whey.
Curds separated nicely. I squeezed them in cheesecloth but there was no way they were holding together when “stirred gently” into the spinach mixture. So I need to check some other sources on making paneer. I vaguely recall hearing about a paneer press, for those who make it regularly.
Still tasted delicious, but I prefer the texture of paneer in chunks.
