William and Anna made this for us and said it was EASY! It was certainly delicious. Adapted from full Saag Paneer recipe by Aarti Sequirea at foodnetwork.com
8 cups whole milk
1/4 cup freshly squeezed lemon juice (more may be needed)
Line a colander with a double layer of cheesecloth, and set it in sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the thin liquid) separate. If the milk doesn’t separate add another tablespoon or two of lemon juice and turn up the heat slightly. Then it should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twist the ball to compact the cheese into a firm ball, then place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot .Let it sit about 20 minutes in the fridge. While you start preparing Saag or other sauce.
Makes 12 ounces of cheese.