Paneer

Milk - 4 cups

Lemon Juice or Vinegar - 1 to 2 tsp

Salt

Bring the milk to a boil over medium heat, stirring frequently so that it does not boil over. Reduce heat and add lemon juice and a pinch of salt; mix well. The milk begins to curdle. Once the milk has curdled completely, turn off the heat.

Sieve the mixture using cheesecloth placed in a large colander, reserving whey water if needed. Squeeze gently to remove excess moisture.

Place this paneer bundle on a slotted tray, followed by placing a bowl filled with water on top of the paneer bundle. This is to squeeze out any leftover moisture. Leave this setup for about 20 minutes to set the paneer.

Cut the paneer into small cubes before using them in your favorite recipes.