When we have excess goats milk, usually in the Summer when yield rises, I often make Paneer. Paneer is the Indian equivalent of bean curd (tofu), but so much tastier. It can be deep-fried and then used in curries, crumbled on salads, made into Indian sweets, creamed for dips or stuffed into bread and pastries. To make it take a large saucepan with a thick bottom, rinse in cold water, to help stop milk burning. Put in milk, I used about 4 litres for this batch, heat milk on high heat. Keep stirring as milk catches on bottom easily. When milk comes to the boil add about 6 tablespoons of lemon juice (amount for 4 litres), keep stirring until milk has separated into curds and whey. The whey (liquid) should be clear. If not add a little more lemon juice. Turn off heat.
Leave everything to settle for about 10 minutes. In a colander place cheesecloth or a piece of closely woven net curtain. Ladle the curds into the cheesecloth, then gather up edges of cloth to make a bag. Rinse under cold water to remove lemon juice.
Return bag to colander, place a plate on top, then a stone or other heavy item on top. The weights used here come to 3 and a half lbs. Leave for about 3 hours by which time you will have a solid piece of cheese which can be used in a multitude of dishes. This lot was cut into chunks and shallow fried before being used in a curry.
Don’t throw away the whey it can be used in making soups and breads. No waste !