Paneer

Pour 3 liters of full-fat whole milk into a large, heavy-bottomed pot and place over medium-high heat, stirring occasionally to prevent scorching on the bottom.

Bring the milk to a gentle rolling boil, watching carefully as the milk approaches temperature to prevent it from boiling over.

Reduce the heat to medium-low and add 6 tablespoons of lemon juice or vinegar gradually, stirring gently after each addition to distribute the acid evenly throughout the hot milk.

Observe as the milk curds separate from the greenish-yellow whey; if separation is incomplete after 2 minutes, add an additional tablespoon of lemon juice or vinegar and stir gently.

Remove the pot from heat and allow the curds and whey to rest undisturbed so the curdling process completes fully.

Line a colander with two layers of cheesecloth or muslin and carefully pour the curds and whey through the cloth, allowing the whey to drain away completely.

Gather the cloth around the curds and rinse gently under cool running water to remove any residual lemon or vinegar flavor from the surface of the curds.

Twist the cloth tightly around the curds to squeeze out as much remaining whey as possible, then shape the bundle into a flat disc or block.

Place the wrapped curds on a flat surface, set a heavy pot or cutting board on top as a weight, and press the paneer until it is firm and compact.

Unwrap the pressed paneer block, slice or cube as required for your chosen preparation, or refrigerate submerged in cold water in an airtight container for up to three days.