Acid-set cheeses require nothing more than a pot, some milk, a thermometer, cheesecloth, and an acid source, such as lemon juice or vinegar. When all's said and done, you'll have what's known as queso fresco in Latin America, paneer in India, wagashi in Ghana, and farmer's cheese in many anglophone countries. This cheese won't age and it won't melt. It's great for grilling or for eating right away. You can use it in curries like this easy butter paneer with spinach, or grill it for sandwiches and tacos. The possibilities are vast and pretty uniformly delicious.