Cream-Enriched Pressed Paneer with Peppers

Steps

1. Wash a heavy pot, a slotted spoon, a colander, cheesecloth and a thermometer in hot soapy water and rinse well. In a small bowl, stir the lemon juice into the cold water so the acid is ready before the milk heats.
2. Pour the whole milk and heavy cream into the pot and heat over medium, stirring often so it doesn't scorch, until it steams and reaches about 190°F (88°C).
3. Take the pot off the heat. Stir in one third of the lemon juice mixture gently, then the next third, then the remaining third a little at a time, until soft white curds separate from a clear, yellow-green whey. Stop once the whey is clear.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Line the colander with a double layer of cheesecloth set over a bowl. Ladle in the curds, let the whey drain for about 2 minutes, then gather the cloth and gently twist out more whey.
6. Flatten the wrapped curds into a 1-inch-thick square on a plate, top with a second plate and a heavy can, and press in the refrigerator at 40°F (4°C) or below for 2 hours until firm enough to slice.
7. Unwrap the paneer and cut it into 3/4-inch cubes. It yields about 320 g, so each serving is about 80 g of cubes.
8. Serve the paneer cubes with the cherry tomatoes and red bell pepper strips. Refrigerate leftovers promptly in a covered container and use within 3 days; do not age the cheese.