This is the South Asian version of the Levantine qarisheh except that once the milk has curdled and been strained of all the whey, it is pressed into a block, which is then cut into squares or rectangles and used in various dishes, such as the Paneer Makhni or the Spinach with Paneer.

MAKES 1 BLOCK (ABOUT 9 OUNCES/250 G)

INGREDIENTS

• 2 quarts (2 liters) whole milk
• 2 tablespoons lemon juice

INSTRUCTIONS

1. Put the milk in a saucepan and bring to a boil over medium heat.
2. As soon as the milk comes to a boil, add the lemon juice. You can also use vinegar, but lemon juice is preferred.
3. When the milk separates and starts to curdle, take it off the heat and strain it through cheesecloth.
4. Let the whey drain away completely, which should take a few hours.
5. Tighten the cheesecloth around the curds and place in a square mold on a plate.
6. Weight down the curds to let them set into a block, which should take less than an hour.