I am not a milk drinker. I use milk and milk products in other ways but, other than the occasional glass of home cultured buttermilk, I don’t use milk for drinking.
When I was a child in India we sometimes purchased milk from the milkman (doodh wala) who delivered watered-down cow’s milk on his bicycle. Other times we had buffalo milk, which was also watered-down, delivered to the house. (Doodh walas are famous for adding water to the milk. I just saw this funny video clip on YouTube: https://www.bing.com/videos/search?q=doodh+wala+aya+hai&view=detail&mid=0F6316B482CCAC61FDF70F6316B482CCAC61FDF7&FORM=VIRE). When we got tired of trying unsuccessfully to obtain undiluted milk we switched to powdered skim milk. It is probably because of all the switching back and forth that I never developed a taste for any kind of milk.
We bought more milk than usual this week so I could ferment a new batch of cultured buttermilk. This morning I used some of the milk to make paneer to use in a dish I was planning to make.
I heated a pot of milk to about 195ºF and added the juice of a lemon to make it curdle.
I strained the curdled milk in a sieve lined with cheesecloth.
Normally when making paneer I press the curds for a few hours to form a solid chunk of cheese, but this time I skipped that step since I was going to use them right away as an ingredient in patties.
I used my ebelskiver pan to make round patties. I like to use a spoon for adding oil to the pan because it is easier to control the amount drop by drop.
The ingredients for the patties were:
- freshly made cottage cheese (paneer)
- leftover cooked quinoa
- leftover cooked beluga lentils (black lentils)
- red onion
- leftover creamed spinach
- chopped green finger chilis
- almond flour
Quinoa is granular by nature and resists binding to itself or other ingredients, which is why I used two eggs. Three eggs would have been better. I used almond flour to dry up my mixture and it is not known for any glutinous qualities either. As a result these patties were quite difficult to hold together, but with care and patience I managed to bring them to completion. When turning these I carefully rolled them, sometimes just a quarter turn at a time.
Because of the difficulty holding the patties together I baked the rest of the mix as a loaf at 375ºF for 45 minutes.