Paneer

Method

1. Bring the milk to a rolling boil in a heavy-bottomed pot, stirring frequently to prevent scorching.
2. Reduce heat to low. Add the lemon juice 1 tablespoon at a time, stirring gently after each addition. The milk should curdle within a minute or two — you'll see white curds separating from greenish-yellow whey. If it hasn't fully separated, add another teaspoon of acid.
3. Remove from heat. Let sit 5 minutes.
4. Strain through a cheesecloth-lined strainer. Rinse the curds under cool water to stop the cooking and remove the acidic taste.
5. Gather the cheesecloth and squeeze out excess moisture. Sprinkle salt over the curds and knead briefly to distribute.
6. Place the wrapped paneer on a plate, set another plate on top, and weigh it down with something heavy (a large can, a cast-iron skillet). Press for 1-2 hours.
7. Unwrap and cut into cubes. Pan-fry in a little oil until golden on each side for the best texture.
8. *Storage:** Refrigerator in water (changed daily) for up to 5 days. Freeze cubes for up to 3 months.