Dill Paneer Crumble Scramble with Spinach Pitas

Steps

1. Set out a clean large pot, a thermometer, a colander lined with clean cheesecloth set over a bowl, and a clean spoon.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C).
3. Take the pot off the heat and stir in the lemon juice gently, a little at a time. Within a minute the milk will separate into soft white curds floating in thin, yellow-green whey; if the whey still looks milky, wait another minute.
4. Rest the curds undisturbed for 10 minutes, then ladle them into the lined colander and let the whey drain for 5 minutes.
5. Gather the cloth, twist gently to squeeze out more whey, and chill the bundle, set in the colander over the bowl, in the fridge at 40°F (4°C) or below for 30 minutes to firm. You'll have about 300 g of fresh paneer, about 75 g per serving. Discard the whey or keep it chilled for another use.
6. Crumble the chilled paneer with your fingers into small pieces.
7. Wipe out the pot, set it over medium heat and add the canola oil. Cook the onion for 5 minutes until soft, then stir in the ginger, turmeric and cumin for 30 seconds.
8. Add the spinach and stir until wilted, about 2 minutes.
9. Fold in the paneer crumbles, salt and black pepper and warm through for 2 minutes, then stir in the dill off the heat.
10. Warm the pita halves briefly in a dry skillet or toaster, then fill each with the paneer crumble and top with the cucumber.
11. Refrigerate any extra paneer promptly and use within 3 days; do not age it.