Dill Paneer Crumbles with Sweet Potato Hash

Steps

1. Wash a large pot, a colander, a bowl and cheesecloth well, and have a clean thermometer ready.
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. Turn off the heat and stir in the lemon juice a little at a time; within a minute white curds separate from the thin, yellow-green whey. If the whey still looks milky, keep the pot at 190°F (88°C) a minute more.
4. Let the curds rest off the heat for 10 minutes, then line the colander with cheesecloth over the bowl and pour in the curds to drain for 15 minutes; discard or chill the whey.
5. Gather the cloth, gently squeeze out more whey, then refrigerate the wrapped curds at 40°F (4°C) or below while you make the hash; you'll have about 300 g of fresh paneer, about 75 g per serving.
6. Rinse and dry the pot, then heat half of the olive oil over medium-high and add the sweet potato with the cumin and paprika; cook, stirring now and then, about 12 minutes until browned and tender.
7. Add the remaining half of the olive oil with the red onion and garlic and cook 3 minutes until soft, then add the kale and stir 2 minutes until wilted.
8. Season the hash with half of the salt and the black pepper and divide among four plates.
9. Crumble the chilled paneer into the bowl, toss with the dill and the remaining half of the salt, and scatter over the hash.
10. Refrigerate any leftover paneer promptly and use within 3 days; do not age it.