Garlic-Cilantro Paneer Bhurji on Toast

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a thermometer, and line the colander with clean, damp cheesecloth set over a bowl.
2. Pour the whole 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), about 20 minutes.
3. Turn off the heat and slowly stir in the lemon juice. Within a minute the milk curdles: white curds clump together and separate from a thin, greenish-yellow whey. If the whey still looks milky, warm it briefly back to 190°F (88°C).
4. Let the pot rest off the heat for 10 minutes so the curds firm up.
5. Ladle the curds into the lined colander and let the whey drain for 10 minutes. Gather the cloth, twist gently to squeeze out more whey, and flatten the bundle into a disk.
6. Set the wrapped paneer on a plate, top it with a second plate and a heavy can, and press in the refrigerator at 40°F (4°C) or below for about 1 hour. You should have about 400 g of drained paneer, roughly 100 g per serving.
7. Rinse and dry the pot. Crumble the pressed paneer into small pieces with your fingers.
8. Heat the canola oil in the pot over medium heat, add the cumin and sizzle for 30 seconds, then add the onion and cook until soft and golden, about 5 minutes.
9. Add the garlic and ginger and cook for 1 minute until fragrant, then add the tomato, turmeric, salt and black pepper and cook until the tomato breaks down, about 4 minutes.
10. Fold in the crumbled paneer and cook, stirring gently, until heated through, about 3 minutes. Stir in the cilantro.
11. Meanwhile, toast the whole-wheat bread until crisp, two slices per person, and spoon the paneer bhurji over the toast to serve.
12. Refrigerate any leftover paneer or bhurji promptly and use within 3 days; this cheese is meant to be eaten fresh, not aged.