Paneer Cheese

Directions

1. 1
   Heat the milk in a saucepan without bringing it to a boil.
2. 2
   Once tiny bubbles start to form on the top, remove pan from the stove and then add the lemon juice, stirring with a whisk as you add it.
3. 3
   You will see that the milk will begin to separate into curds and whey (small flakes of milk floating on the top).
4. 4
   If it doesnt seem to be separating completely, add another tablespoon of lemon juice.
5. 5
   Pour the mixture into a cheesecloth-lined colander then rinse with hot water to remove the strong taste of lemon.
6. 6
   Take the cheesecloth and a paper towel with cheese inside and squeeze out as much of the excess liquid as you can.
7. 7
   Give shape to your dough as desired and put it on a plate with a weight on the top to press it into a solid block of cheese.
8. 8
   Refrigerate until ready to use.
9. 9
   Drain off the extra liquid and unwrap the paneer.
10. 10
    Serve!