Paneer

Pour 3 liters of 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 full, rolling boil, watching carefully as full-fat milk can rise and overflow rapidly once it reaches boiling point.

Reduce the heat to low immediately upon boiling, then slowly add the lemon juice or vinegar one tablespoon at a time, stirring gently after each addition.

Continue stirring gently and observe the milk as it begins to curdle — the white curds will separate visibly from the translucent, yellowish-green whey; stop adding acid once the whey runs clear.

Remove the pot from heat and allow the curds and whey to rest undisturbed so the coagulation process can complete fully.

Line a colander with two layers of clean cheesecloth or muslin and carefully ladle or pour the curdled milk mixture into the cloth, allowing the whey to drain away naturally.

Gather the corners of the cheesecloth and rinse the collected curds gently under cold running water to remove any residual acidic taste and to cool the curd mass.

Twist the cheesecloth tightly around the curds to form a compact bundle, then press it beneath a heavy flat-bottomed object such as a cast-iron pan or a filled pot, placing it on a flat surface.

Unwrap the pressed block of paneer, which should now be firm and cohesive, and cut it into cubes or slices as required for your intended recipe; use immediately or refrigerate submerged in cold water for up to three days.