Paneer

6 cups milk
juice of 3 lemons (or 3 cups buttermilk)


Bring milk to a boil. Add lemons or buttermilk and stir until milk curdles. Cover and set aside 20 minutes.

Strain through a damp muslin cloth and squeeze out all the fluid. Tie a knotin the muslin and put it under a heavy weight for about 4 hours.

Cut into small squares. It should be the consistency of heavy tofu.