Makes about 4 oz by weight.
1 quart whole milk
4 tablespoon lemon juice
Bring milk to a simmer until it reaches a temperature of 176 degrees F.
Add lemon juice one teaspoon at a time while stirring. Once all the lemon juice has been added to the milk turn off the burner and allow it to cool for at least 30 minutes.
Place cheese cloth over a bowl and carefully pour the curdled milk into the cloth to separate the curds from the whey.
Form a ball with the cheesecloth and twist the ends to extract excess moisture from the curds, keep in mind the more moisture you extract the firmer the paneer will turn out.
Place something heavy over the paneer to help shape it into a disc. It should be pressed for a least 1 hour before using in any recipe.
I used a couple of large cans of tomatoes to press down to make the disc.