Directions

1. Read the safety notes before starting. Use pasteurized dairy, sanitize bowls, cloth, spoons, and thermometers, keep hands clean, and refrigerate finished cheese promptly.
2. Heat milk slowly to 190 F, stirring often so it does not scorch.
3. Turn off the heat and stir in lemon juice or vinegar. Stir 10 seconds, then rest 10 minutes until curds separate from yellow whey.
4. Pour into a cloth-lined colander and rinse briefly with cool water to soften the acid flavor.
5. Gather the cloth and drain 10 minutes. Mix in salt if using.
6. Press under 5 to 10 pounds for 30 to 60 minutes, until the paneer is firm enough to cube.
7. Chill before cutting. Refrigerate covered in fresh water or wrapped tightly and use within 3 days.