Large heavy bottom pan
2 quarts whole milk
¼ cup of lemon juice (or lime juice)
TO MAKE COTTAGE CHEESE/ PANEER
Heat the milk in the pan till it almost start boiling , then turn off the heat. Do Not boil the milk.
Add lemon juice (or citrus substitute) one tbsp at a time.
Stir the milk constantly while adding the lemon juice; the solid curds will separate from the liquid whey.
Place the cheesecloth in a strainer, and strain out the whey from the curds. Allow the curds to cool for at least 15 minutes.
Use the cheesecloth to squeeze out any excess moisture.
Set aside and begin mixing the ingredients for the dessert.