Homemade Paneer - Fresh Indian Cheese

Instructions

1. 1
   Boiling: pour the milk into a large heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally so the bottom doesn't burn.
2. 2
   Curdling: as soon as the milk starts rising, lower the heat to minimum. Add the lemon juice (or vinegar) gradually, spoon by spoon. Sign of success: stir gently — the milk should separate into white curds on one side and yellowish/clear whey on the other. If the liquid stays milky, add a little more lemon.
3. 3
   Draining: turn off the heat. Place a cheesecloth (or a clean muslin cloth, or our paneer-maker) over a sieve. Pour in the mixture. Tip: rinse the curds under cold water right in the cloth to remove the lemon's acid taste.
4. 4
   Pressing: close up the cloth (or the paneer-maker lid) by twisting to extract as much liquid as possible. Place the bundle on a flat plate, another plate on top, and a heavy weight (a dictionary, a water-filled pot) on top.
5. 5
   Resting: press for 1 to 2 hours. The longer you press, the firmer the cheese.