1 gal milk
1/2 cup maple whole maple yogurt or two tablespoons of maple syrup
3/4 cup of lemon juice or 1/2 cup plain whole yogurt to curdle the milk (the maple yogurt will not curdle the milk)
making your paneer:
bring milk to a boil over medium heat, being sure to stir frequently so
it does not burn or form skin on the bottom of the pan.when the milk
begins to boil, turn down the heat and add the lemon juice or yogurt
and stir. the milk should start to separate into fluffy white curds and
thin, watery whey. if the curds are not forming, add more juice or
yogurt until whey is almost clear.
for a harder cheese:
after adding the lemon or yogurt let curds simmer for 10 minutes. at 10
minutes, turn off heat, cover and let sit for another ten minutes. and follow
the above steps for letting the whey drain.
place the cheese ball onto a flat surface, as a table and place a heavy
weight on top. i have found the easiest is a container, like a bucket,
or bowl filled with water. let sit for 3 to 4 hours or until it has a firm
consistency. kept refrigerated this cheese is good for up to 2 weeks.