Cooking classes, French
3 to 20
For the paneer:
1 liter of whole-fat milk
1 tablespoon of vinegar
For the chapatis (makes 6):
1 1/2 cups whole-wheat chapati flour (also called Atta, can be found in any Indian store)
A pinch of salt
1 tablespoon of sunflower oil
1 tablespoon of yogurt (optional)
Ghee or butter
For the paneer: a small pot, a strainer, a bowl (the strainer should fit on top of the bowl), cheesecloth, a plate or cutting board to put the paneer on, something heavy to press it (like a heavy pot or pan), a wooden spoon or spatula that can withstand heat
For the chapatis: a nonstick or cast iron pan, tongs, a big bowl, a rolling pin, a cutting board, a kitchen towel, a chef's knife, a gas stove or otherwise a clean, damp, kitchen towel. A deep plate to keep the chapatis warm in.
Please gather all of the ingredients before the glass. No other prep is necessary.