Quick Paneer

In a large stockpot, bring milk to boil over medium heat.

As soon as you see bubbles, add lemon juice and stir until curds separate from the whey. The whey looks kind of greenish.

Pour into a cheesecloth-lined sieve to drain.

When you can handle the heat, gather the ends of the cloth and twist to press the liquid out. Unwrap and rewrap to repeat the process again.

Place the bundle onto an upturned pie plate (no rim to catch the liquid) in the sink. Place an 8×8 pyrex dish over the top and pile on the weight. Think large cans of tomatoes topped with a frying pan. Make it balance and leave it to drain for an hour.

Place the disk of cheese onto a paper towel-lined plate and cube as needed. If you are storing in the fridge, remember to change the paper toweling frequently.

Proper paneer is blended and re-weighted after the first press to make it smoother. I don’t bother. I’m too impatient!

Your yield will be about 1 pound.

Also, you can save the whey to water plants.