Paneer

Yay, it's time-consuming, but not all that hard to make your own paneer! The recipe calls for 5 cups of whole milk; I used a liter and adjusted the lemon juice accordingly. (It was strange to me that there was almost exactly a liter of whey after the curds were removed.) The resulting paneer was a bit crumbly, so I didn't have the pretty pieces that that you might get in a restaurant. But it had a lovely texture (not rubbery like you sometimes get). Definitely something I'll try again.