Hello, my sugar laden plops of joy!
Expect little communication from here on out. I’ll be traveling to NYC & Somerset, NJ for purely dorky vacation reasons until late Monday night.
Anything a must-do on a Sunday evening either in Manhattan or Woodside/Astoria, Queens?
Let me leave you with how to make paneer, an Indian fresh cheese.
Step 1: heat 4 C milk to a simmering boil. Add 2.5 T lemon juice (aka, an acid) mix once, and remove from heat.
Let cool for 15 minutes before straining out through a cotton cloth. I used a large white cotton napkin one of my darling relatives sent me. I did this by putting the straining bowl of my salad spinner in a large glass bowl, and then lining the salad-straining bowl with the cotton napkin. Pour gently over and it kind of helps the napkin not loose shape while having all that liquid on it.
Then tie it up and leave it to hang and drain for around 8 hours. I simply tied it up with some kitchen twine and looped it over my sink nozzle.
I let it sit weighted for about 2 more hours. Maybe more, I wasn’t really paying attention. But it was quite a nice firm cheese when I was done. See? That puppy looks really flat!
Paneer was very easy to make, and I will totally make it again. I heard cubing it and pan frying helps it keep its shape more, but Albany John made this paneer & veggie korma without doing so and I think it came out just fine. No recipe for the korma. We used one of the Trader Joe’s simmering sauces. I swear to gravy, those things taste so great, no doctoring needed!
We still have a little paneer left, so maybe I can try it out with some spinach.
Ok my butter slathered tubs of popcorn, have a great week! I’ll see you by next Tuesday!