This is the recipe for making Paneer or Cottage Cheese used in many Indian, Pakistani and Middle Eastern dishes.

Ingredients:

1 1/2 pints Milk
4 tablespoons Lemon Juice

Directions:

Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add juice one teaspoon at a time while stirring until the milk curdles.

Use a double clean muslin cloth or tea towel in a strainer to strain the whey Liquid) away and discard. Lift up the four corners of the cloth and tie into a bag just above the substance. This substance is paneer cheese.

Flatten the paneer and put on a board set in the sink. Place a plate on top. Put a heavy weight (a pot full of water could be a good weight to use) on the plate.

Remove the weight after two hours. Untie the cloth and cut the paneer into cubes. If not used straight away, refrigerate.