Cracked-Pepper Paneer and Sweet Potato Hash

Steps

1. Wash a large heavy pot, a colander, a whisk and a slotted spoon well, and line the colander with a double layer of clean cheesecloth set over a bowl. Stir the lemon juice into 40 g of the water (about 3 tablespoons) in a small cup; save the remaining water for the hash.
2. Pour the milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and a thermometer reads about 190°F (88°C).
3. Turn off the heat. Stir in the lemon juice mixture a little at a time. The milk will curdle: soft white curds clump together and separate from a clear, yellow-green whey. Stop adding once the whey looks clear.
4. Let the pot rest 10 minutes, then ladle the curds into the lined colander and let the whey drain away.
5. Sprinkle one third of the salt and half the black pepper over the warm curds and fold gently. Gather the cloth, twist out excess whey, flatten into a square about ¾ inch thick and set a heavy pan on top.
6. Press in the refrigerator at 40°F (4°C) or below for 1½ to 2 hours, until firm and sliceable. You'll have about 210 g of paneer, roughly 50 g per serving.
7. Unwrap the paneer, cut into ¾-inch cubes and press the remaining black pepper onto them.
8. Wipe out the pot, heat half the olive oil over medium-high and sear the paneer cubes 4 to 5 minutes, turning, until golden on several sides. Move them to a plate.
9. Add the remaining olive oil, the sweet potato and the red onion to the pot and cook 5 minutes, stirring now and then. Add the remaining water, cover and cook 8 minutes until the sweet potato is just tender.
10. Uncover, add the green bell pepper, cumin and remaining salt, and cook 5 minutes, letting the potatoes crisp at the edges. Stir in the kale and cook 2 minutes until wilted.
11. Fold the paneer cubes back in to warm through and serve, about a quarter of the hash with about 50 g of paneer per plate. Refrigerate any unused paneer promptly and use within 3 days; do not age it.