Spiced homemade Paneer (Indian Cottage Cheese)

Boil the milk till you get thick consistency (boiling time will vary according to the type of milk (Buffalo milk, cow milk, low fat, whole, skimmed, unskimmed, organic, inorganic,physical,Powdered milk,Lactose free,Almond milk, cashew milk, sweetened,un sweetened soymilk.)

Add the spices, salt, and lemon juice and switch off the flame.

Let it cool. Now you can see solid and water. Now pour the Milk in a Cloth and strain the water, Squeeze the cloth (like washing the clothes manually) and add weight (I filled water in my cooker 7 liters) put on top of it for 30 mins.

Now cut the paneer into the desired shape and keep it in the fridge or heat oil and fry it. If it is Fried you can keep it out side for a week maybe. That is my experience before a week I had everything.