Paneer

Bring the milk up to scalding temperature in a large sauce pan, just below the boil at around 200°F, but do not boil, stir to insure the milk does not burn. When it's ready, the milk will look very foamy and steamy.

Turn off the heat and add the lemon juice. Give it a quick stir, the milk should start curdling.

Cover the milk and let stand for 10 minutes. The milk should look watery and yellowish. Set up a strainer and line with cheese cloth. Carefully scoop out the curds, into the cheese cloth lined strainer, allowing the whey to sink to the bottom of the sauce pan.

Gather the cheesecloth in your hands and squeeze gently to remove the excess whey and water.

Open the cheese cloth to lightly salt the cheese curds

Transfer the curds (still in the cheesecloth) to a large plate and shape into a square and then fold the cheesecloth tightly around the curds to form a square package. Set on top of the package, a second plate or weight to weigh it down. Let it sit for at least 15 minutes, up to 1 hour.

Stays refrigerated for a few days, use it quickly!