Paneer Cheese

Ingredients
3 to 4 cups water
1-1/2 cups finely ground blanched almond flour
the juice of half of a large lemon
salt to taste

Instructions
Add almond flour and enough water to make one quart total to a blender. Blend for 2 minutes.
Strain through a nut milk bag into a saucepan. Add salt to taste.
Heat over high heat until it just starts to foam, stirring frequently. Immediately remove from heat.
Squeeze the lemon juice into the milk and just give the mixture a couple of gentle swirls. Cover and allow to curdle for thirty minutes.
While the milk curdles, line a wire strainer basket with butter muslin or three layers of cheese cloth, and place the basket over a bowl to catch the whey.
When the milk has curdled after 30 minutes, pour it into the basket and allow the whey to drain from the curds. This will take several hours.
When the cheese is drained, taste for seasoning and adjust if needed. You may store it as is, or press it further.
To press the cheese, line a wire strainer or ricotta basket with butter muslin or three layers of cheesecloth. Place the cheese in the mold, fold the cloth over the top of the cheese. Place a heavy weight on the cheese and allow it to press overnight.
Unwrap the cheesecloth and store in the refrigerator in a covered container for up to a week.
Enjoy!