Homemade Paneer Cheese

Pour the milk into a 4-quart, nonreactive pot with a heavy bottom and heat over medium-low, stirring occasionally. Heat the milk until it's just below boiling (around 200 degrees F) and little bubbles begin to form on the surface. Watch closely to make sure the pot doesn't boil over.

When the milk has come up to temperature, immediately remove the pot from the heat and stir in the lemon juice. Let the pot sit for five minutes or so to allow the curds to form.

While the pot is resting, fit a strainer with a few layers of cheesecloth or a sheet of butter muslin and place it over a 2-quart bowl.

Using a slotted spoon or ladle, spoon the curds into the cheesecloth-lined strainer. When you have mostly whey left in the pot, pour the contents of the pot over the curds in the strainer — this will help you get the last bits of curd and help the curds knit together. Make sure the catch bowl is large enough so that whey won't overflow.

Drain the whey and put the strainer back over the empty bowl. Stir gently to work out any remaining whey puddles, then add a few pinches of salt and stir that into the curds.

Tie the opposite corners of the cheesecloth together tightly, then put a small plate on top of the little pouch of curds. Put a heavy object like a can of tomatoes on top and refrigerate like this for at least 30 minutes or overnight.

Remove the weight and plate from the strainer and untie the pouch. Cut the paneer into cubes or slices and use in Indian dishes, or fry in ghee or olive oil a nonstick or well-seasoned cast-iron pan over medium-high heat on both sides until golden brown and crisp. Finish with flaky salt and serve with preserves as a snack or appetizer. Any uncooked paneer can be stored in an airtight container or zip-top baggie for a few days in the fridge.