Indian Cheese (Paneer)

This is not original and I have not tried it. I have lost the source


2 qt. whole milk
3 to 4 T fresh lemon juice

Bring the milk to a boil in a heavy saucepan. As soon as it begins to froth, add 3 tablespoons of the lemon juice. Stir it in and remove from the heat. The curds should separate from the whey. If they do not, bring the milk once again to a boil and add the remaining tablespoon of lemon juice.

Line a strainer with a large, double layer of cheesecloth. Set the strainer over a large bowl. Pour the curds and whey into the strainer. Let the whey drain. Lift up the 4 corners of the cheesecloth and gently stir cheese into a bundle. Put the bundle on a board set in the sink. Place a plate on the bundle. Put a weight, such as a pot of water, on the plate. Remove the weight after 4 to 6 hours; cheese should be firm. Untie the bundle and refrigerate