Pan-Seared Paneer on Toast with Spinach

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a double layer of cheesecloth well; set the cheesecloth-lined colander over a bowl.
2. Stir the lemon juice into the water to make the acid mix that sets the cheese; set aside.
3. Pour the milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C) on a thermometer.
4. Turn off the heat. Drizzle in the lemon juice and water acid mix a little at a time, stirring gently; within a minute or two white curds clump and separate from clear, yellow-green whey. If the whey still looks milky, keep stirring gently until it clears.
5. Let the pot rest 10 minutes so the curds firm up.
6. Ladle the curds into the cheesecloth and let the whey drain off for a few minutes. Gather the cloth, twist out excess whey, and shape the curds into a flat square about 3/4 inch thick.
7. Set the wrapped cheese 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 about 1 hour, until firm. This yields about 340 g of paneer, roughly 85 g per serving.
8. Unwrap the paneer and cut it into 8 slices. Refrigerate any leftovers promptly and use within 3 days. Do not age the cheese.
9. Toast the bread slices.
10. Wipe the pot dry, melt half of the butter over medium heat, and sear the paneer slices 2 minutes per side until golden. Sprinkle them with half of the salt and lift onto a plate.
11. Melt the remaining half of the butter in the pot, add the garlic and cook 30 seconds, then add the spinach with the remaining half of the salt and the black pepper and stir until just wilted, about 1 minute.
12. Top each toast with the spinach and a slice of seared paneer, and serve 2 toasts per person.