Instructions

1. Boil milk in a heavy saucepan, stirring continuously on medium heat.
2. As it boils, gradually add lemon juice and stir gently.
3. When the curds and whey are completely separated, turn off the heat.
4. Place a cheesecloth on a large strainer and place the strainer on a dish.
5. Pour the curds and whey and let the liquid strain.
6. Lift cheesecloth with the curds and twist tight, discard the whey.
7. Hold and rinse under cold water and squeeze well.
8. Put the wrapped paneer back on the strainer.
9. Place a heavy object on it to remove excess liquid for about half an hour.
10. Knead the curds to smoothen, flatten and cut squares.
11. Discard the liquid whey.
12. Note: 1 gallon of milk makes approximately 24 oz of paneer.