Fresh Indian Cheese

Directions

1. 1
   Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally.
2. 2
   Reduce heat to low and slowly stir in lemon juice.
3. 3
   Cook until milk begins to separate, 1 to 2 minutes.
4. 4
   Remove pot from heat and let milk stand 10 minutes.
5. 5
   Pour mixture into a colander lined with a triple layer of cheesecloth.
6. 6
   Rinse cheese curds under gently running lukewarm water.
7. 7
   Gather up edges of cheesecloth, twisting gently to squeeze out as much water as possible, and transfer cheese in cheesecloth to a bowl, flattening into a disk.
8. 8
   Weight cheese with a bowl filled with water or a large can.
9. 9
   Let paneer stand at room temperature 1 hour, or until firm, and pour off any liquid that has accumulated in bowl.