I came back home from a vacation to a shelf full of milk packets in the fridge. There was almost 6 liters of full cream milk. These were all 500 ml packets and the oldest packet was about 12 days old. The best way to use up all the milk is to make it into cottage cheese.
This is how I did it.
Arranged all the packets by date. I started with the newest and progressed to the oldest. I took a large vessel, brought 2 cups of water to a boil.
I emptied the newest packet into a dish. Added this into the container. Now emptied the second packet into a dish and waited for the milk to come to a boil. As soon as it did, I added this milk.
Kept repeating this with every packet till I reached packet number 9. When I added this to the boiling milk, it curdled. So I stopped at the 4.5 liters and started stirring the boiling milk and switched off the heat. When all the milk solids had separated, I added some kasuri methi and chilly flakes to it.
Mixed well and strained the paneer into a cheese cloth. Squeezed out as much water as possible and then left it compressed under my mortar-pestle.
Two hours later, soft and delicious paneer was ready.