Simple Fresh Cheese (Paneer-Style)

Method

1. Pour the milk into a large pot. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 88-93°C (190-200°F) — just below boiling. You'll see small bubbles forming at the edges and steam rising steadily.
2. Remove from heat. Add the lemon juice or vinegar and stir gently for 10 seconds, then stop. Let sit undisturbed for 10 minutes.
3. The milk will separate into white curds (solid) and yellowish-green whey (liquid). If it hasn't fully separated, add another tablespoon of acid and wait 5 more minutes.
4. Line a strainer with cheesecloth and set over a large bowl. Gently ladle the curds into the strainer. Let drain for 5 minutes.
5. Sprinkle the salt over the curds and gently fold it in.
6. For a **soft, spreadable cheese**: Stop here. Transfer to a container and refrigerate.
7. For a **firm, sliceable paneer**: Gather the cheesecloth around the curds, twist to form a disc, and press under a heavy object (a pot filled with water works well) for 30-60 minutes. The longer you press, the firmer it gets.