1/2 gallon whole or 2% milk

1/8 cup lemon juice

To make the paneer, boil a 1/2 gallon of whole or 2% milk, take off heat, stir in 1/8 c. lemon juice, and let it sit for 5 minutes, curds will form.  Then strain the water out.  I used a flour sack cloth, but you could use cheesecloth or paper towel.  Retain the liquid for cooking rice.  Take the curds, wrap them in whatever you used to strain, and let them drain further on a flat surface (like a cutting board angled to drip any extra liquid into the sink) with a heavy weight on top for 1 to 2 hours.  Add to pre-made curry, heat, and serve.