Question ID: 1000-2071-1-2-4-5
Recipe Description
First, pour your 8 cups of milk into the saucepan, and add appropriate flavourings. I added 1 teaspoon each of garam masala and curry powder, and a pinch of tumeric. I've also made paneer with infused lemongrass and kaffir lime leaves, for a Thai curry pizza, but really, you can add any flavours you want - chiles, citrus rind, and cinnamon would all make delicious additions. Heat the spiced milk over medium heat. Keep an eye on it, and stir regularly, to prevent the milk from burning. You want to bring the milk to a gentle boil
Reduce heat down to low, and add a 1/4 of a cup of lemon juice. For making cheese, I prefer to use bottled lemon juice, because fresh lemon juice is not always acidic enough. Stir the milk mixture until curds start to form. You'll be able to see the curds start to clump together and the whey (the watery greyish liquid that is left over after cheese curds form) start to appear. If the curds don't start forming after two minutes or so, add more lemon juice a tablespoon at a time, stirring frequently.
Pour your curds into a colander lined with a double layer of cheesecloth (or single layer of towel), placed in the sink. Be careful! The mixture will be very hot, so pour away from yourself. If you would like, save the whey and use it as a replacement for water when making bread. It should be slightly flavoured as well (yum, spiced homemade naan!).
Gather the cheesecloth, and lift up the curds to drain more whey. Gently squeeze the ball of curds, though be careful! It is still very, very hot. Take two opposite corners of the cheesecloth, and tie up over the sink faucet. Tighten as much as you can, and then secure with remaining two corners. Let curds drain from faucet for 5 minutes.
Transfer drained curds on to one of the plates. Press down and form into a rough disc. Fold edges of cheesecloth as smoothly as possible over the curds, so they are covered completely. Place other plate on top of the curds, and transfer to the refrigerator. Stack several heavy cans or other weights on top of the second plate, to weigh and press down the curds. Let curds set for at least half an hour.
Take curds out of the fridge, and remove weights and second plate. Unwrap curds and remove cheesecloth. Slice curds into 1/2 inch by 1/2 inch squares. Add to your favourite curry, pizza, salad, or mouth.
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
____________
Straining the Curds From Whey
Set Curds
Slice and Eat Curds
Choices:
(A) How to Make Semiya Dosai
(B) Wash and Drain the Mushrooms...
(C) Make Curds
(D) Put Water on to Boil...
(C) Make Curds