Make Paneer Cheese

1. Bring milk to a boil in a heavy sauce pan. Once the milk boils, remove it from the burner.

2. Add the lemon juice to the milk. Stir the mixture until small curds separate from the whey. This will take about 2-3 minutes.

3. Allow mixture to sit for about 10 minutes so the curds have time to form. Drain the mixture into a collander that is lined with 2 layers of your cheesecloth.

4. Tie up opposite ends of the cheesecloth when it is cool enough to handle. Squeeze out the remaining liquid from the cheesecloth.

5. Place your paneer onto a plate, leaving it in the cheesecloth.

6. Flatten paneer to about 1/2" thick and place another plate on top. Put something heavy on top of plate to keep paneer flat. This can be soup cans, a book, or anything else that will weigh it down. Allow this to sit for 20 minutes.

7. Pour off any remaining liquid from paneer and refrigerate overnight. You could also dip paneer into cool water for 2-3 hours. Enjoy.