Porcini paneer

Heat up half a gallon of whole milk.
Add porcini salt.
When the milk boils, remove from heat and add the juice of two lemons.
Sieve with muslin and hang over sink to drip dry.
When cool, weight the paneer down with your kettle bell or something heavy.
Cut into bite-size pieces, and add the paneer to various dishes or just pan fry and serve.