Paneer is the most delicious, dense Indian cheese that's made with just two ingredients - whole milk and lemon juice - and sous vide makes it impossibly easy, heating to the perfect temperature with zero cleanup!
Divide milk evenly between the plastic bags and remove as much air as possible using the water displacement method.
Attach your sous vide to a large pot. Lower milk into the pot, fold the sealed tops over the edge of the pot, and secure with a clip. Fill pot to the brim with water.
Set your sous vide machine to 190°F / 88°C. Let it come to temperature, then continue cooking for 30 minutes.
Reset the sous vide machine for 170°F / 77°C to cool the milk. Alternatively, turn off the sous vide machine and use the sous vide temperature display as a guide.
When the milk reaches 170°F / 77°C, pour the milk into another large bowl or pot. Slowly add lemon juice, stirring constantly, until curds begin to separate from the greenish whey. Let rest for 20 minutes.
Line a colander with cheesecloth and set inside a large bowl or pot. Pour the curds and whey into the colander and stir to drain as much whey as possible.
Tie the cheesecloth around the curds to form a ball. Set a plate on top and weigh it down with a pot or gallon jug filled with water to create a cheese press. Let rest and continue draining for 15 minutes.
You've made paneer! Fresh paneer can be stored in the fridge, sealed tightly, for 4-7 days.
Save the leftover whey for stock, soups, or garden nutrients.