Cottage Cheese (Paneer)

Ingredients

1 litre full cream milk
2-3 tbsp lemon/ 1 tbsp vinegar

Method

1. Boil the milk in the deep and heavy bottom  pan. Let it come to a gentle boil and stay there for a minute. Make sure the milk is not vigorously boiling. If it does, reduce the heat and bring the milk back to gentle boil.
2. Add a tbsp of lemon juice to milk. At this point you'll see that milk will curdle. There wont be a clear whey visible. Keep stirring.
3. Add another tbsp of lemon juice  and the curdles will increase and you will slowly begin to see the greenish whey. Depending on the acidity of the juice, the amount of juice you require may differ. Start with one tablespoon at a time till you achieve the results.
4. Switch off the flame now and let the curd cool now.
5. Meanwhile line a cheesecloth on a colander that's placed over a deep bottomed pan and transfer the contents to this cheese cloth.
6. Once the whey has drained off completely,  wrap the ends of the cheesecloth over the cheese. Preserve the whey in refrigerator for future use to make ricotta cheese or as a stock for dals or to knead flour to make soft chapatis.
7. Now you need to place some weights over this to make a firm block of cheese. I placed a plate over it and then my stone mortar. 
8. Leave the weights on for about 2-3 hours and then what you get is firm and fresh cottage cheese. It'll make around 400-500 gm of cottage cheese.