It is 2020 and We Are Food Blogging, Baby!

I do not know how to produce (cook? curdle?) gouda or jarlsburg, but I did make paneer last night so there's that. And it looked pretty good? Paneer is one of those things that, because it's not ubiquitous in non-South Asian cooking, it's stupidly expensive to buy. If I remember correctly, I once spent over $5 for a fist-sized brick. Yet, the tofu-like cheese is actually extremely cheap and easy to make. Like, I am shocked that I don't do this all the time—that is, when I'm not trapped inside my apartment because of an ever-spreading viral pandemic. The recipe is simple (I got it from Meera Sodha's wonderful book Fresh India ): Dump some milk in a pot, heat it up, throw in some lemon juice to curdle it, then strain it all out. Here is my ingredient breakdown:  - 1 gallon of whole milk  - 1/2 cup fresh squeezed lemon juice (two lemons' worth) There you go, that's it. This is how I went about it: I brought the milk to a boil, stirring constantly t...