Materials: 1/2 gallon whole milk (about 8 cups) and 4-5 tablespoons fresh lemon juice, 4 sheets of cheesecloth or muslin, a heavy weight such as a clean brick.

Step 1. Bring the milk to a boil in a heavy-bottomed pan, stirring occasionally to ensure that it does not burn or form a skin.

Step 2. Add the lemon juice and stir once. The milk solids should separate, leaving a thin, filmy whey. If the whey is not almost clear, add a little more lemon juice and stir. Turn off the heat.

Step 3. Strain the mixture through the cheesecloth sheets, allowing the whey to drain through. Discard the whey.

Step 4. Tie the ends of the cheesecloth sheets with a string to form a bundle (with the cheese within).

Step 5. Hang the bundle up for a couple of hours so any remaining moisture drains out. If your recipe calls for crumbled or soft paneer, you can remove the paneer to a dish for use at this point.

Step 6. If you would like a block of paneer to cut into cubes or slices, place the cheesecloth bundle on a flat surface and place the weight on top for 3-4 hours. At the end of that time, the block of paneer can be transferred to a dish for use.

Note: Paneer is best made fresh, for use within the day.