Whole Milk (8 cups)
to a large saucepan and bring to a boil on medium heat. The moment the milk starts to boil, remove it from the heat and stir in the juice from
. Set it aside for 10 minutes.
After 10 minutes, the cheese and whey should be separated into a clear yellow-y liquid and white cheese. If it isn't separated, add an additional tablespoon of lemon juice and stir.
Place 3 layers of cheesecloth onto a strainer over a large mixing bowl. Strain the paneer. Take the corners of the cheesecloth and pull them up, twist and squeeze to remove as much water as possible. You can save the whey for smoothies or soups! They also freeze well.
Place paneer wrapped in cheesecloth onto a plate. Place another plate or a cutting board on top with a heavy book. Press the cheese for 1 to 4 hours. Cut into 1-inch squares and either refrigerate or freeze until ready to use!