In a vessel, bring the milk to a boil. When it comes to a boil, add a tbsp of white vinegar stirring continuously till the milk separates into solids and clear whey. If the whey is too milky, add some more vinegar and stir. Filter out using a sieve or a muslin cloth and press to remove excess liquid. Cover in layers of clean kitchen towel and keep a heavy weight on the top, such as a marble slab. Cut into cubes to use immediately or refrigerate in an airtight box with some whey.
Minus the celery leaves and paneer, this becomes a simple aglio olio pasta dish, which is one of the easiest pasta dishes to make. No chopping, saucing required.
Adding some toasted pine nuts or walnuts towards the end, adds an extra texture and taste to the dish.
In place of celery leaves, feel free to use any of your local greens, or herbs like fennel greens, basil, or even vegetable greens like carrot tops or cauliflower leaves.
Farfalle pasta made from durum wheat – from Waitrose Aisle of Hypercity, Cyberabad.
Celery with greens – Spar, Begumpet.
Parmesan Cheese by weight available at Spar, Begumpet.
Dried herbs – Fabindia, Keya’s herbs available at most supermarkets.