Quick Paneer

Directions

1. 1
   In a large stockpot, bring milk to boil over medium heat.
2. 2
   As soon as you see bubbles, add lemon juice and stir until curds separate from the whey.
3. 3
   The whey looks kind of greenish.
4. 4
   Pour into a cheesecloth-lined sieve to drain.
5. 5
   When you can handle the heat, gather the ends of the cloth and twist to press the liquid out.
6. 6
   Unwrap and rewrap to repeat the process again.
7. 7
   Place the bundle onto an upturned pie plate (no rim to catch the liquid) in the sink.
8. 8
   Place an 8x8 pyrex dish over the top and pile on the weight.
9. 9
   Think large cans of tomatoes topped with a frying pan.
10. 10
    Make it balance and leave it to drain for an hour.
11. 11
    Place the disk of cheese onto a paper towel-lined plate and cube as needed.
12. 12
    If you are storing in the fridge, remember to change the paper toweling frequently.
13. 13
    Proper paneer is blended and re-weighted after the first press to make it smoother.
14. 14
    I dont bother.
15. 15
    Im too impatient!
16. 16
    Your yield will be about 1 pound.
17. 17
    Also, you can save the whey to water plants.