First time poster here. So, I have always been a fan of homemade food and I wanted to try my hand with cheeses. I live very near a milk farm and I could get some raw milk. I am posting after 2 failed attempts at getting curdles to form to make quick mozzarella (and even ricotta). I tried making ricotta and paneer in the past and it worked flawlessly. I have another 1.5L of milk available and I would like to succeed with that at least. Here is my recipe, I'd love to understand what's wrong...  1L Raw Milk 2-3 Tbps Lemon Juice  Instructions: Heat Milk to 44-46C and add slowly the lemon juice while stirring. Keep stirring until curdles are formed, keep the temperature constant. That's it! I don't see absolutely nothing happening even after 30min of stirring gently. I tried adding more acid (like a lot more) and even getting near to boil. I tried adding rice vinegar and red wine vinegar (at that point I didn't care about the taste anymore). Can someone teach me? 
You have already diagnosed both your problem and the solution. Your intended cooking method is to poach the fish in ghee, you are not poaching it (for poaching, you will have to immerse it in a generous amount of liquid, in this case ghee) and thus it overheats. You should either accept that this dish takes several kilograms of butter, or choose a different preparation method for large fish. What you cannot do is take away what makes the method work (the ghee) and then still expect it to work. 