Paneer is a traditional vegetarian cheese made from cow's or buffalo's milk. Originating from the Indian subcontinent, it is an integral part of Indian vegetarian cuisine. It is not aged and doesn't require any fermenting, making it easier to digest than most cheeses. Paneer is versatile and can be used in a variety of dishes such as paneer tikka, matar paneer, and shahi paneer.
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Pour the milk into a large heavy-bottomed pot and bring it to a boil over medium heat.
Once the milk starts boiling, reduce the heat to low and add the lemon juice. Stir gently until the milk starts to curdle.
Line a colander with a clean muslin cloth and pour the curdled milk into it.
Rinse the curdled milk under cold water to remove the lemon flavor.
Gather the corners of the cloth and squeeze out as much water as possible.
Flatten the cloth-wrapped panner and place it under a heavy object for about 1-2 hours to set.
Cut the paneer into cubes and use it in your favorite recipes.