Paneer (Fresh Indian Cheese)

Pour the milk into a large, heavy-bottomed pot. Place over medium heat and bring slowly to just below boiling — 88 to 90°C (190 to 194°F). Stir occasionally to prevent scorching on the bottom. Watch carefully: this is the most critical temperature window. You want the milk almost boiling — small bubbles rising rapidly and aggressively from the bottom, steam rising, and the surface beginning to tremble and foam — but not a rolling boil. A rolling boil will cause the milk solids to scorch and give the paneer a slightly bitter, cooked-milk flavour. A thermometer is strongly recommended.

Remove the pot from the heat. Pour the lemon juice in a slow, steady stream around the perimeter of the hot milk while stirring very gently — two or three slow stirs. Within 30 to 60 seconds, the milk will begin to separate into white curds and yellowish-green whey. Once the separation begins, stop stirring — agitation at this stage makes the curds tough and rubbery. If the milk has not fully separated after 90 seconds (large areas of still-white, un-curdled milk visible), add another tablespoon of lemon juice and stir gently once. Allow the curds to sit undisturbed in the whey for 5 minutes — this rest develops their structure.

Line a colander with two layers of cheesecloth or a clean, thin cotton cloth. Pour the curds and whey slowly into the lined colander — pouring fast causes fine curds to escape through the cloth. Gather the cloth around the curds and rinse the curds gently with cold water to wash off the lemon acid — this prevents the paneer from being sour and firms the texture. If seasoning, sprinkle the salt over the curds and work in gently with clean hands before gathering the cloth. Twist the cloth into a tight ball and squeeze firmly to remove as much whey as possible. The curds should now be a compact, uniformly white mass.

Shape the drained curds into a flat disc or block while still in the cloth. Place on a flat surface, fold the cloth neatly over the top, and place a heavy weight on top — a cast-iron pan, a pot of water, or a 2 kg weight. Press for 45 to 60 minutes at room temperature. The longer and heavier the press, the firmer the paneer. After pressing, unwrap and submerge in cold water for 10 minutes — this is the secret step that gives the paneer its characteristic clean, white colour and firms the texture. Pat dry and use immediately, or refrigerate in cold water for up to 4 days.