Dill-Garlic Pressed Paneer with Mushroom Toast

Steps

1. Wash a large heavy pot, a colander, a slotted spoon and a cheesecloth or clean thin towel; set the colander over a bowl and line it with the cloth.
2. Stir the cider vinegar into the water in a small cup and set aside. In a small bowl, mix one third of the garlic with all of the dill and half of the salt.
3. Pour the 2% 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), 15 to 20 minutes.
4. Turn off the heat and slowly stir in the vinegar mixture. Within a minute the milk curdles: soft white curds clump together and separate from thin, yellow-green whey. If the whey still looks milky, warm it briefly back toward 190°F (88°C) and stir gently. Rest 10 minutes.
5. Ladle the curds into the lined colander and let the whey drain. Scatter the dill mixture over the warm curds and fold it in gently.
6. Gather the cloth, twist out more whey, flatten the bundle into a 1-inch-thick square, set it on a plate and weigh it down with a heavy pot. Refrigerate at 40°F (4°C) or below and press for 1 hour until firm.
7. Unwrap the paneer and cut it into 8 slabs. Heat half of the olive oil in the wiped-out pot over medium-high and sear the paneer until golden, about 2 minutes per side; set aside.
8. Add the remaining half of the olive oil, then the mushrooms; cook until browned, 6 to 7 minutes. Stir in the remaining two thirds of the garlic, the remaining half of the salt and the black pepper and cook 1 minute.
9. Toast the whole-wheat bread. Top each slice with mushrooms and a slab of paneer, then sprinkle with the green onion. Refrigerate any leftover paneer promptly and use within 3 days; do not age it.