Title: Paneer
 Categories: Indian, Cheese
      Yield: 1 Piece
 
      5 c  Whole milk
  2 1/2 tb Lemon juice
 
  Bring the milk to a boil. As soon as it begins to bubble, pour in the
  lemon juice, stir once, and take the pot off the heat. Leave it for
  15 minutes. The milk will curdle and the curds will separate from the
  whey.
  
  Strain the curds through three layers of cheesecloth. Squeeze out as
  much whey as you can easily.  (Do not discard this whey. Refrigerate
  it and use it in cooking instead of water.) Tie up the curds in the
  cheesecloth, and hang the bundle to drip overnight.
  
  Next morning, remove the hanging bundle and untie it. Gently flatten
  it out to make a 4-inch patty, keeping the cheese loosely wrapped in
  the cheesecloth.  Put the patty on a sturdy plate and place a flat,
  heavy object, such as a heavy pot filled with water, on top of it.
  Leave the weight on the cheese for 4 to 5 hours. After the cheese has
  been pressed, it should be 1/2 to 3/4 inch thick.
  
  Remove the cheese from the cheesecloth and, with a sharp knife, cut
  into cubes, diamonds, or rectangles. The paneer will be quite crumbly
  until fried.