Chhenna / Paneer - Indian Cottage Cheese

I found instructions for making Chhenna and Paneer from the book: Milk - The surprising story of Milk through the ages by Anne Mendelson.

2 Quarts milk (whole milk works the best. Non-homogenized aka creamtop milk is the best option).
1/4 cups freshly squeezed lemon or lime juice (strained)

o Pour the milk into a heavy bottomed saucepan, bring to a boil over high heat while keeping the milk stirred.
o When it starts boiling, remove from heat and add lemon/lime juice
o The milk should rapidly separate into clouds of white curd and greenish/yellow whey.
o Let stand for 8 to 10 mins;
o Line a strainer or colander with tight-woven cheesecloth or cotton cloth and put curds and whey into the cloth
o Tie the cloth and let it drain for a few mins
o Then put some weight (like can of soup/bean) on top of it and let drain for some more time
o This keeps for 3-4 days

Paneer
o If you press chhenna for 1-2 hours it becomes more densely packed.
o Then cube it and fry in ghee for a few mins; this is paneer