How to Make Paneer

The Indian speciality is easier than you think.

The concept of making cheese has always fascinated me, the idea that you can take milk and add a little acid (or rennet) to magically separate it into curds and whey. Milk seems like such a stable liquid, a wholesome elixir of childhood, but with a little citric acid, lemon juice, yogurt, or rennet it completely de-stabalizes into thin, watery whey and fat chunks of curd.

What you do with t...

A Paupered Week in Flatiron Day 2: In Search of India

_ Check out Day 1 to figure out why Nick is spending so much time on lunch spots in Manhattan . _

Good, cheap Indian food should be a relatively easy find.  Some 10 minute walk away is Murray Hill, a neighborhood that is also affectionately known as Curry Hill.  During lunch, a stretch along Lexington Avenue becomes packed with yellow taxis attempting to find a parking spot.  The idli...