Make paneer

And it was delicious! I bought paneer at the store to compare, and they are both about the same when they are in matar paneer. Before cooking them, the store-bought one was silkier and had a little better flavor (maybe from using white vinegar instead of lemon juice?) but after heating in sauce the only real difference was the shape of the chunks (since the store paneer was pressed in a rectangular shape and mine was pressed in a circular shape).

The closest thing to a recipe that I have found is to heat (close to or at boil) whole milk and then add something acidic (such as lemon juice) until it curdles. Since I want to use my paneer for matar paneer, I will try pressing the curds in a double-layer of cheesecloth for a couple of hours and then cure it in a cold water bath.