Last year I began dabbling in cheese-making, and not only is it easier than I ever imagined, but it's a lot of fun, too. One of the easiest cheeses to make is an Indian cheese, Paneer, also called "Lemon Cheese" in some places. It only takes about 1 hour to 90 minutes to make. This recipe will make a lot of cheese, so you might want to try cutting it in half if you don't need too much cheese. You will need:
1 gallon whole milk
4-6 tablespoons lemon juice
1-2 tsp salt (optional)
candy or milk thermometer
large pot or sauce pan
cheese cloth or fine cloth
Pour milk into a pot over medium-high heat. Do not bring milk to a boil: when milk has reached just under 200 degrees F, add 4 tablespoons of lemon juice; remove from heat and stir.
Continue stirring milk until lumps form. If milk is not curdling, add another 2 tablespoons of lemon juice. Scoop out the curds with a slotted spoon into a colander to drain - line the colander with cheesecloth first, if you have some.
Add salt or any other herbs you may like.
Tip: the leftover liquid from the cheese is the whey - you can save this liquid for bread making - I myself used the whey for making a quick bread such as raisin bread.
Wrap the curds tightly with cheese cloth or a smooth kitchen towel; press the cheese between two heavy plates. Let the cheese set for 30 minutes if you want a creamier cheese, or an hour or more for a harder, dryer cheese. This recipe works well in savory dishes, as well as desserts such as cheesecake.