1 gallon whole milk
~½ c. freshly squeezed lemon juice
Place milk in a large, heavy pot and slowly, over low heat, bring it just to the boil. It will look very thick and creamy.
Turn off the heat. Stir in ½ c. lemon juice with a wooden spoon...
...for a few minutes until the curds begin to separate from the whey.
If, by chance, the curds don't separate, add a bit more lemon juice and continue stirring.
Scoop/pour curds into a colander lined with butter muslin or cheesecloth. Reserve the whey for another use.
Run cold water over the curds until the water runs clear. Squeezing a bit. This step gets rid of most of the lemony taste.
Gather up the sides of the cheese cloth and squeeze gently. Tie/hang the bag for ~3-4 hours at room temperature.
You will now have a solid mass of Paneer that can be used in many applications from this point.
Or you could load it all into a press. (I use a 28 oz. can w/ the top and bottom cut off...and used underneath and on top.)
Place the top lid on the mold...or use a plate if you're pressing in a colander. Place a couple pounds of weight on top. Refrigerate overnight.
Remove the top and bottom of the mold and slide the pressed cheese from it.
You now have a solid block/round/cylinder of Paneer.
From here, you can slice it, cut it, crumble it...use it however you need it in your application!
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