Milk

Milk is a fascinating ingredient with a rich history, it is a staple in most of our refrigerators, but we don’t often give it a second thought and it is relegated to a splash in our tea or coffee or with our morning cereal.

How often do you open the fridge and realise that it is past or close to its use by date, and you know not what to do but tip it down the drain. Well, no more... while planning a weekend away; I noticed a nearly full bottle of milk nearing its use by date. Rather than throw it out, I decided to make paneer, which is an Indian cheese, similar to ricotta (but firmer). Not only does this increase the shelf life of the product but significantly increases the useability as well - as paneer can be used in salads, sandwiches, curries, puddings or eaten raw.

The use of Milk is not just limited to making paneer, it has various applications and it is no surprise that ancient Hindus considered the cow holy, as it was the prime supplier of milk which was used to make butter, cream, yoghurt, cheese etc. 

Thus my very first foray into food writing/ blogging will be dedicated to milk and I together with the help of my husband, Henrik (my patient film maker) will put up recipes and videos where possible of the many uses of milk, starting with none other than paneer, which got me started on this journey.