I've been making all sorts of stuff to try out for my homesteading class. It's an hour long class, so everything I do has to fit into that time frame. I had wanted to do a lesson on cheese making, and when I ran across a 30 minute cottage cheese recipe on Pinterest, I thought, "Perfect!". I tested it out the night before, with less than ideal results. I'm sharing the steps I used to make it. Even though I didn't like the way the cottage cheese turned out, you can use the exact same method to make a very good paneer, which is what we ended up making in class. (You really should not test things out at the 11th hour.)
The first step is to heat your milk. I used a quart of whole milk. You want it to just reach the boiling point. The bubbles should start to rise up in the pan. Remove the milk from the heat and add lemon juice to curdle the milk. I added about 2 teaspoons. In the picture below, you can see the milk starting to curdle. Keep stirring until you can see the greenish whey separate from the curds.