Paneer

Firm Paneer: Add ½ tsp [2 g] calcium chloride to ½ gal [1.9 L] whole milk and heat over medium heat to 185°F [85°C]. Remove from the heat and stir in 2 Tbsp fresh lemon juice. Strain the curdled milk proteins through a fine-mesh sieve lined with cheese cloth. Rinse under running tap water several times. Squeeze the cloth tight to drain excess water, and hang the cloth with the paneer over a bowl at room temperature for 1 hour. Remove and then set a heavy weight like a Dutch oven over the cheesecloth for 1 hour. Remove the drained paneer from the cloth and cut as needed. Paneer can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 weeks. Makes 10 oz [280 g].