Homemade Paneer (Cottage Cheese)

Homemade Paneer (Cottage Cheese)
2 Litres Full Cream Milk
1 Lemon
Place milk in a pan and bring to a gentle simmer on low heat. Stir 2-3 times in between. This should take about 8-10 minutes.
Cut lemon in halves.
Once you see tiny bubbles forming on the sides and the milk steaming, squeeze in the juice from half of the lemon in the milk and stir. Let it boil for a minute. At this stage, you will notice that the milk has started to curdled slightly. Let it boil on low for 2-3 minutes and then squeeze in more lemon juice and stir. Keep adding more juice until you see that the milk has separated completely from the liquid whey.
Take off the heat and pour in a strainer lined with a cloth.
Rinse with cold water. Wrap the cloth around the paneer and squeeze all the water out.
Place a heavy weight on the paneer to drain out more water for 10 minutes.
Paneer is ready when it's firm. Use as needed.
Great in rougaille, curries, biryani... Etc
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So happy to have found you! Will definitely be using your recipes! Thankyou!