I want to make some paneer for Passover. I bought plenty of milk and lemons, and a new dairy strainer and bowl.
I remember the basic technique: heat milk, add lemon juice, wait a few minutes for it to curdle, strain. But I can't find the details.
How much lemon juice to how much paneer?
Do I add the lemon juice before or after heating, or does it matter?
How hot do I want to heat the milk? I don't have a cooking thermometer for Passover, so I need some basic descriptions as well- should the milk be steaming? Should it be hot enough to hurt if I stick my finger in it? (For quark cheese I know it should be warm like a bathtub and no hotter, but I don't want to wait for quark to culture and anyway I didn't buy any buttermilk.)