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1
Boil milk in a thick-bottomed pan.
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2
Stir it from time to time to keep it from sticking to the bottom.
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3
Once the milk is boiling, turn off the heat and add lemon juice while stirring continuously.
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4
It will take just a few seconds for the milk to curdle and thats exactly the time you have to stop the cooking process, so add ice to the pot.
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5
Let it sit for about a minute and then strain it through strainer lined with cheese cloth.
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6
Once again wash the collected cheese with cold tap water (this helps wash that extra lemony flavor).
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7
Gather together all the sides of the cheese cloth and tie them together.
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8
Hang it somewhere to let the extra liquid drip off (place an empty bowl below it for the liquid to collect).
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9
Once the liquid (or whey) stops dripping, take out the cheese and make a big ball of it.
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10
Wrap again with the cheese cloth.
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11
To press the cheese and give it a shape, place it over a chopping board and put a heavy pan or pot over it.
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12
(I usually use my wrought iron pan and to add more weight I put a few cans of beans on top of it).
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13
Let it sit for an hour or so.
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14
In an hour youll have your homemade paneer.
