Paneer by Pagan Mama

So I Googled, and by golly, believe it or not, you too can make your own Indian fresh cheese in about an hour. It's incredibly easy and fun and it WORKS. We've just finished a glorious mess o' saag paneer. This is the paneer recipe I used:

Paneer
Yield: 1 1/2 cups
1/2 gallon whole milk
2 TBSP lemon juice


1. In a heavy saucepan, bring milk to a boil. (When it has reached full boil, it will look very foamy and quickly - QUICKLY, I say - rise in the pot. To avoid the ensuing mess, remove it from the heat right away.) Add lemon juice and stir until small curds separate from the whey, about 2-3 minutes.
2. Let sit 10 minutes so curds can develop, then drain into a collander lined with 2 layers of cheesecloth. When cool enough to handle, tie up opposite ends of the cheese cloth and squeeze out remaining liquid.
3. Place paneer, still in cheese cloth, on a plate. Flatten to 1/2" thick and top with another plate. Rest something heavy on top (such as several cans or the Joy of Cooking) and let sit 20 minutes.
4. Pour off any liquid that remains and refrigerate overnight, or use immediately by cutting paneer into 1/2" cubes and frying gently in oil, turning to brown each side.