Paneer (Panir)

Directions

1. 1
   Boil water in a large pot, then add milk.
2. 2
   Bring to a full foaming boil, stirring to prevent sticking.
3. 3
   Lower heat, the add lemon juice stirring constantly.
4. 4
   Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
5. 5
   Remove from heat and allow to stand 5-6 minutes.
6. 6
   Line a colander with finely woven tea towels (not cheesecloth!).
7. 7
   Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
8. 8
   Gather the corners of the towels and twist into a tight ball.
9. 9
   Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
10. 10
    Unwrap and use in recipe or wrap in plastic and refrigerate.