I read about making paneer in another book, the recipe was slightly different there - use more lemon juice and 4 layers of cheese cloth and that really made the difference - the milk curdled a lot better and the cloth was strong enough to be squeezed out properly. The paneer is a lot firmer and I'm looking forward to cooking with it.
Also I had to do a new batch of yogurt. The previous one was made from milk that I'd frozen before we went on holiday. And now I know that this is fine for cooking, but not for yogurt making. Never again, no, no.
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