It so happened that nearly a litre of milk had survived near the expiration date and something needed to be done to finish it fast. I keep getting pearls of wisdom from friends who are excellent cooks and know all the tricks to make excellent food. One of them is my eldest sis and she suggested that I make Cottage Cheese (Paneer) from the milk.
Here are the tips for the Recipe (For Disaster):
1) Firstly never ever go for suggestions from great cooks. My sister made it sound as if it's a 'game for my left hand'. I, in the heat of the moment actually started believing this nonsense and took up the challenge.
2) Always use a thick saucepan which is deep enough to hold the milk and leave an inch or two of empty space for the milk to boil. I paid a heavy price for over confidence and being a smart-ass by choosing a small pan. The aftermath was not pretty at all.
3) My sister had told me to squeeze some lemon in the boiling milk for it to curdle. Always make sure is it 'some lemon' or 'a lemon'. These doubts could kill your recipe.
4) Have patience, everything takes its own time. Cursing and giving black looks to the task at hand will not make the dish hasten and appear magically.
After sweating buckets and being on tenterhooks, finally I was able to coax the milk to curdle and Voilà.....Folks, here is my Cottage Cheese.
successfully found 10,000 ways that will not work.