Lemon-Set Paneer Cubes with Toast and Tomatoes

Steps

1. Prepare first: wash a heavy pot, a long spoon, a colander and a thermometer well, line the colander with a double layer of clean cheesecloth or a thin cotton towel, and set it in the sink. Strain the lemon juice into a cup.
2. Pour the whole milk into the pot and heat over medium, stirring often along the bottom so it doesn't scorch, until it steams with tiny bubbles at the edge and reads about 190°F (88°C), 20 to 25 minutes.
3. Turn off the heat. Stir in the lemon juice a little at a time, about a third at each addition, stirring gently, until all of it is in. Within a minute or two the milk curdles: soft white curds clump together and float in a clear, yellow-green whey. If the whey still looks milky after all the lemon juice is in, warm the pot briefly over low heat until it clears.
4. Let the curds rest undisturbed for 10 minutes so they firm up.
5. Ladle the curds and whey into the lined colander and let the whey drain for about 5 minutes. Rinse the curds briefly with cold water to wash off the lemon taste, then gather the cloth corners and twist gently to squeeze out more whey.
6. Shape the wrapped curds into a flat square about 1 inch thick, set it on a plate, top with a second plate and a weight such as a few cans, and press in the refrigerator at 40°F (4°C) or below for 2 hours, until firm and sliceable.
7. Unwrap the paneer; you should have about 350 g, roughly 85 g per serving. Cut it into 3/4-inch cubes and sprinkle with the salt and black pepper.
8. Divide the paneer cubes among four plates with the toasted whole-wheat bread, sliced tomato and sliced cucumber. Refrigerate any leftover paneer promptly and use within 3 days; do not age it.