Paneer Tikka Masala with Homemade Cheese

First, we prepare the paneer cheese. Bring 1 liter of whole milk to a boil in a large pot over medium heat. Stir occasionally to prevent the milk from burning.

Once the milk boils and forms foam, add the lemon juice. The milk should immediately begin to curdle. Continue stirring gently until the solids have completely separated from the whey. If necessary, add a little more lemon juice.

Line a sieve with a clean kitchen towel and pour the curdled milk into it. Let the liquid drain. Wrap the towel and carefully squeeze out the remaining liquid (caution, very hot!).