Home-Made Paneer
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From The Healthy Low Fat Indian Cookbook by Shehzad Husain

Ingredients:
4 cups milk
2 tb lemon juice

Paneer is a white, smooth-textured Indian cheese, available from some
Asian stores.  It appears in several of the recipes in this book and is
quite easy to make at home, as follows.

Bring 4 cups mile to the boil over a low heat.  Add 2 tb lemon juice,
stirring continuously and gently until the milk thickens and begins to
curdle.  Strain the curdled milk through a strainer lined with
cheesecloth.  Set aside under a heavy weight for 90 to 120 minutes to
press it into a flat shape about 1/2 in thick.  Cut and use as required;
it will keep for about one week in the refrigerator.

(Jennie sautéed it in oil with some spices.)