I made the cheese… I fried the cheese… Then I gave the cheese to B, who put it in his homemade saag, thereby creating saag paneer. It was delicious.
The recipe is simple. Bring a half-gallon of whole milk (do NOT use ultra-pasteurized, it will not come together) to a boil in a large pot over medium-high heat. Stir frequently to prevent the milk from scalding. When the milk is near boiling (it will begin to foam, and rise up–threatening to overflow the pan), remove from heat and stir in 1/4 cup of freshly-squeezed lemon juice.
Let it sit for a minute, as the curds clump together. Then pour it into a colander that is lined with cheesecloth, and let the whey run out. Gather the edges of the cheese cloth together, and close it up (forming a sack), securing the top with a rubber band. Squeeze the curds, removing as much excess liquid as you can–just be careful not to burn your hands. Hang it over your sink to drain (you can loop the rubber band onto the faucet) for five minutes, and then wrap the bag in a clean tea towel and set something heavy–like a skillet–on top. The goal is to compress the curds into a block of cheese that you can then cut up into cubes and use in your favorite Indian recipe.