I had this sudden brainstorm that I wanted to make Kevin a spinach curry and lamb curry pizza for Valentine’s Day (see next post), and I really did want paneer on it, but I also didn’t have any paneer on hand — not fresh, not in the freezer. Very sad. On the other hand, I had a quart of whole milk, a lemon, cheesecloth, and 30 minutes to spare.

So before long — paneer! Way better than store-bought too, delicate and lovely, reminiscent of burrata in texture and flavor (not quite as rich, though, since there’s no cream), and so easy. I should make paneer more often.

Recipe courtesy The Kitchn:

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