Garlic-Basil Paneer Pita Bites with Spinach

Steps

1. Wash a large pot, a slotted spoon, a colander and a thermometer well, and line the colander with a clean, damp cheesecloth set over a bowl.
2. Pour the milk 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 and stir in the lemon juice a little at a time. The milk separates into soft white curds floating in clear, yellow-green whey; if the whey still looks milky, stir a little longer until it clears.
4. Let the curds rest undisturbed for 10 minutes to firm up.
5. Pour the curds and whey into the lined colander and let the whey drain off. Rinse the curds briefly with cool water, sprinkle with the salt and fold gently.
6. Gather the cloth, twist out the extra whey, and flatten the curds into a block about 3/4 inch thick.
7. Set the wrapped block between two plates, weigh it down with a heavy can, and press in the refrigerator at 40°F (4°C) or below for 2 hours until firm. Expect about 170 g of paneer, roughly 40 g per serving.
8. Unwrap the paneer and cut it into 1/2-inch cubes.
9. Wipe out the pot, melt the butter over medium heat and sear the paneer cubes for 5 minutes, turning, until golden on several sides.
10. Add the garlic and cumin and stir for 30 seconds until fragrant.
11. Add the spinach and cherry tomatoes and stir for 1 to 2 minutes, just until the spinach wilts; take the pot off the heat and toss in the basil.
12. Serve the warm paneer mixture with the pita wedges for scooping.