Paneer, please do not be angry at me for the easy cheese reference. You are delicious in my curry, but you are also very easy to make. Hooray!
Step 1: Bring 10 cups of whole milk to a boil, stirring occasionally. Easy enough...
Step 2: Reduce heat to low & add 1/3 cup lemon juice, I used Meyer lemons for the extra flavor. Cook, stirring occasionally, until curds & whey separate. Hands off Miss Muffet!
Step 3: Remove from heat & let stand for 10 minutes.
Step 4: Drain curd into a colander lined with 3 layers of cheesecloth & rinse gently with warm water.
Step 5: Gently gather curd in cheesecloth & squeeze to release some moisture.
Step 6: Flatten curd (still in cloth) slightly into a disk & place in a large mixing bowl. Fill smaller bowl with water & place on top as a weight. Let stand for 1 hour.
Voila! Paneer! This delicious cheese can be added to most Indian dishes as a substitute for meat...or in addition. I added it to this Food & Wine Masala recipe & it was delish!