I fell in love with India. Not sure if it was the Saag Paneer or the people. But I might be able to recreate the Saag Paneer starting with this recipe...
1 quart milk
3 T lemon juice or white vinegar
Bring the milk to a boil. Reduce heat and add lemon juice. Simmer gently until the milk curdles and separates from the whey (if the milk has not separated add a few more drops of lemon juice). The whey should be a clear, pale yellow liquid. The residue is paneer. Pour the paneer and liqued through a muslin cloth. Discard the liquid whey and tie the muslin cloth. Flatten the paneer to 1 cm thin and place it on a tray to rest in a tilted position. Place a weight on it to flatten to desired thickness. the pressure will drag out the remaining mosture and the tilten position will channel the liquid away from the paneer. Leave to drain. After two hours take the paneer out of the muslin cloth and chill in the refrigerator for 1 - 2 hours before cutting into cubes. The cubes are then usually shallow fried to use in various dishes. Serves 4
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