Step-by-Step Instructions

1. 1.Prepare Lemon Juice

   Squeeze the juice from half to one lemon into a small bowl. You will need approximately 2-3 tablespoons of lemon juice.

2. 2.Heat the Milk

   Pour 1 liter of milk into a large pot and place it on a stove over medium heat. Stir occasionally to prevent scorching at the bottom.

3. 3.Curdle the Milk

   Once the milk is hot and just about to boil, slowly add the lemon juice while stirring continuously. Continue stirring until the milk curdles completely, separating into solid white curds and greenish whey.

4. 4.Strain the Paneer

   Place a colander or strainer over a large bowl and line it with a clean muslin cloth or cheesecloth. Carefully pour the curdled milk into the cloth-lined strainer, allowing the whey to drain into the bowl below.

5. 5.Rinse the Paneer

   Gently pour cold water over the curds collected in the muslin cloth. This step helps to wash away any residual lemon flavor and stops the cooking process.

6. 6.Squeeze Excess Water

   Gather the edges of the muslin cloth and gently squeeze out as much excess water as possible from the paneer. Be careful not to squeeze too hard, as it can make the paneer crumbly.

7. 7.Press the Paneer

   Place the paneer (still wrapped in the muslin cloth) on a flat plate. Cover it with another flat plate and place a heavy object, such as a stone mortar or a stack of heavy cans, on top. Let it press for 30-60 minutes to achieve a firm block of paneer.

8. 8.Unwrap and Serve

   After pressing, remove the heavy object and the top plate. Carefully unwrap the paneer from the muslin cloth. Your homemade paneer is now ready to be cut and used in your favorite dishes.