Paneer is a homemade Indian cheese.

Ingredients:

• 8 cups of milk
• 1/4 cup freshly squeezed lemon juice, plus more as needed
• Gauze

Preparation:

1. Line a large colander with a large piece of cheesecloth folded in half and place the colander in the sink.
2. In a large, wide saucepan, bring the milk to a gentle simmer over medium heat, stirring frequently to prevent it from burning (a non-stick saucepan works well for this purpose). This will take a while, so be patient!
   
   Add the lemon juice and reduce the heat to low. Stir gently, and you'll see the milk curdle almost immediately (white milky bits will appear) and the whey (a greenish liquid) will separate. Don't worry, this is normal!
   
   
   If the milk hasn't curdled, squeeze in another 1-2 tablespoons of lemon juice and add it. Increase the heat again, and the milk should separate. Stir until the curdled pieces come together rather than separate.
3. Remove the pan from the heat and carefully pour the contents into a cheesecloth-lined colander. Rinse thoroughly with cold water to remove the lemon flavor. At this point, you can squeeze out some of the liquid and serve this curd with honey and nuts. It'll be practically fresh ricotta!
4. Gather the ends of the cheesecloth together and twist it to form a cheese ball, squeezing out as much excess whey as possible. Tie the cheesecloth to the faucet and let it drain for 5 minutes.
   
   Twist the ball to form a block of cheese, place it on a plate with the twisted part of the cheesecloth facing down (this will keep the cheese tight and uniform!), and place another plate on top. Place cans of beans or a heavy saucepan on the second plate. Refrigerate everything and let it sit for about 20 minutes.
   Exit: 350 gr.
5. Unwrap that beautiful disc of homemade cheese! You're done! Now you can use it in traditional Indian dishes like saag paneer.