Homemade paneer

Heat the milk toward boiling in a large saucepan, stirring to prevent scorching. Just before it begins to boil, stir in lemon juice to separate curds from the whey.

Line a colander with clean food-grade cheesecloth. Carefully pour in the hot mixture, keeping steam and splashes away from your hands, and let the whey drain.

Let cool enough to handle before gathering the cloth. Press into a compact shape with a clean weight over a tray, and refrigerate for 2–3 hours while pressing. Unwrap and slice when firm; keep refrigerated.