Indian Cuisine Cookbook – Best Cookbook on Odisha Cuisine

This is a recipe that we used for the concierge lounge when I was a chef in the main kitchen of the Disney's Grand Floridian Resort & Spa:

Paneer

5 cups whole milk

2 tablespoons lemon juice

Bring the milk to a boil, add the lemon juice so that the milk separates into the curds and whey.
Add a bit more lemon juice if necessary. Let set for approx. 5 mins.
Line a strainer with a cheesecloth and strain the milk.
Reserve the whey to use in curries instead of water.
Squeeze the excess whey out of the curd and fold the cloth around
the paneer to form a 4-inch square. Place the paneer on a
plate and place a heavy weight on top to squeeze out excess whey.
Leave for about 4 hours to set.

This is an incredibly useful Hydrocolloid Recipe Collection if you are interested in modernist techniques (so called molecular gastronomy).