Yield: 1 1/2 cups
1/2 gallon whole milk
2 Tblspn lemon juice
1. In a heavy saucepan, bring milk to a boil. (When it has reached full boil, it will look very foamy and QUICKLY rise in the pot. Remove it from the heat right away. Add lemon juice and stir until small curds separate from the whey, several minutes.
2. Let sit 10 minutes while curds develop. Drain into a colander lined with two layers of cheesecloth. When cool enough to handle, tie up opposite ends of the cheese cloth and squeeze out remaining liquid.
3. Place Paneer, still in cheese cloth, on a plate. Flatten to 1/2″ thick and top with another plate. Rest something heavy on top (such as several cans or a book) and let sit 20 minutes.
4. Pour off any liquid that remains and refrigerate overnight, or use immediately by cutting Paneer into 1/2″ cubes and frying gently in oil, turning to brown each side.