Paneer Cheese

Heat the milk in a saucepan without bringing it to a boil. Once tiny bubbles start to form on the top, remove pan from the stove and then add the lemon juice, stirring with a whisk as you add it. You will see that the milk will begin to separate into curds and whey (small flakes of milk floating on the top). If it doesn’t seem to be separating completely, add another tablespoon of lemon juice.

Pour the mixture into a cheesecloth-lined colander then rinse with hot water to remove the strong taste of lemon. Take the cheesecloth and a paper towel with cheese inside and squeeze out as much of the excess liquid as you can.

Give shape to your dough as desired and put it on a plate with a weight on the top to press it into a solid block of cheese.

Refrigerate until ready to use. Drain off the extra liquid and unwrap the paneer. Serve!