Paneer

3 litres 2% milk
1 tsp citric acid dissolved in 1/4 cup water or
6 Tbs lemon juice

Pour milk into a large saucepan and bring just to the boil. 79*C  Immediately turn off heat and add citric acid or lemon juice.  Stir until milk separates into curds and whey, about 1 to 2 mins. remove from heat. Leave to stand undisturbed for about 15 minutes.  If whey is still cloudy you can stir in more lemon juice but beware that adding too much lemon juice will change the flavour of the final product. Line a colander with cheesecloth and set over a large bowl.  Pour in the milk mixture.  Leave to drain until cool, about 15 mins. Bring together corners to make a bundle, squeeze, then leave to drain until all the whey has dripped out, about 30 mins for ricotta.  For paneer, keeping curds wrapped place on a board and set another board on top to flatten into a block.  Refrigerate until firm, about 3 hours. carefully peel off the cloth and cut cheese into 1" squares.