[paneer is an indian farmers' cheese, like ricotta]

empty 8 years of war and depression, within and without.
scrub the pot.

add half a gallon of milk.

agitate with fire, passion, agape, fury, hope, and a medium-high flame.
stir to avoid burning.
you attention is the best prophylactic available.

hold in your hands like a weapon named the future, a glass of juices you just lemoned, or applecidervinegar you fermented years ago. awaken all the senses with a casual waft.

when the milk the boils, the moment has come. move the pot off the flame, stir with one hand and pour with the other. change doesn’t happen immediately and faith is, thusly, required.

it could take 30 seconds. don’t pour too much or too little. let your faith be a guide. you will begin to see strong solid curds float about a mist of whey. clarity. continue to stir gently. more acid until the whey is clear.

strain in a cheesecloth or clean t-shirt. pour the whey you strained into a jar and place the jar on top of the curds. let the whey-t do the work.

have breakfast. after you’ve washed the dishes, the paneer will be solid, firm, dense, fresh, and ready for the new, new world order.

love
ankur

[paneer is best pan-fried, like tofu, and put into all sorts of curried goodness]