Homemade Paneer

1. Bring milk to a boil in a large pan.

2. Just before the milk starts to boil, add the lemon juice or vinegar to coagulate the milk.

3. Pour the coagulated milk through a cheese cloth to discard most of the water within.

4. Press the water out firmly and place a weight on top of the paneer.

5. Allow to rest and harden for 2–3 hours in the refrigerator.