_:na2d8769a2e6842009ac58981b9f810a3xb18
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"Bring half a gallon of whole milk to a simmer over medium heat. Use a medium sized saucepan, stirring occasionally and making sure there is no burning or scalding on the bottom. Make sure you do not use UHT pasteurized milk. This milk won't curdle, meaning it cannot be used to make paneer.\nFor a slightly healthier but less rich paneer, you can use 2% milk. Do not use 1% or skim, however, as they both struggle to curdle correctly.\nYou do not want the milk to boil. If you have a thermometer, you want it around 190-200°F"
<https://www.wikihow.com/Make-Palak-Paneer>