Paneer (Panir) - cooking recipe

Ingredients

2 gallons milk
1/2 cup lemon juice (fresh or bottled)
1 cup water

Preparation

Boil water in a large pot, then add milk.
Bring to a full foaming boil, stirring to prevent sticking.
Lower heat, the add lemon juice stirring constantly.
Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
Remove from heat and allow to stand 5-6 minutes.
Line a colander with finely woven tea towels (not cheesecloth!).
Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
Gather the corners of the towels and twist into a tight ball.
Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
Unwrap and use in recipe or wrap in plastic and refrigerate.