Half gallon organic un-homogenized whole milk (ideally raw, otherwise pasteurized is okay)
1/4 cup fresh squeezed lime
Bring milk to a boil, stirring as needed to prevent from sticking to the bottom of the pot. As soon as the milk reaches a boil, add the lime juice and stir it into the milk, and remove pot from heat. A thick layer of curd will form at the top of the pot--this is the paneer. Wait for it to cool and then strain in a mesh strainer. You can strain paneer until all the water is gone, or you can leave some water in the paneer. Leaving a little water gives the paneer a better taste. The whey (the separated liquid) can be saved and used as a base in soups, but it is heavy to digest and so I do not typically recommend it. Refrigerate the paneer once strained, it will last up to 5 days in the fridge.