While I prefer to use raw milk, or organic, I didn't have time to go to the only store in town where I can get raw, and all the organic was Ultra-pasteurized. So standard pasteurized whole milk is what I used. Milk was on sale for $1.99/half gallon. Lemons $0.99 ea. just enough for a batch of Paneer cheese aka Farmers Cheese.
So here is what you need.
1/2 gallon whole milk (cannot be ultra pasteurized, pasteurized is okay but raw is even better).
4 tablespoons fresh squeezed lemon ( I filter mine through a piece of cheese cloth.
Over medium high heat bring the temp of the milk up to 180. Stirring frequently to avoid scorching. I use my iGrill to monitor temps.
Once the milk hits 180, turn off heat. Slowly stir in lemon juice. Curds will form on form on top. Allow to sit 5 minutes.
Line a colander with cheese cloth. Depending on the weight you may need two layers. Make sure the cloth overlaps the edges.
Gently pot curds and whey into lined colander. Allow to drain for several
Minutes. If you wish to collect the whey, do this over a large bowl ( 2 qt ). You can save the whey for other uses. You can make ricotta from the whey.
Take up the sides of the cheese cloth and twist. Squeeze out as much liquid as you can. Wrap tightly, place on a plate, place a plate on too and weight on too. Allow to sit 1 hour on counter.
Then you're ready to either serve or put in the fridge. This cheese should be consumed within 3-5 days.
The last shot is the whey. Take a bunch if milk to make a little cheese. You can do all kinds of things with the whey. It does freeze and can be kept in the freezer for 6 months.