Step-by-Step Instructions

1. 1.Boil the Milk

   Turn on the heat and place a pan with 1 liter of whole milk on the stove. Bring the milk to a rolling boil.

2. 2.Curdle the Milk

   Once the milk starts boiling, add 4 tablespoons of lemon juice. Increase the heat slightly and stir continuously until the milk completely curdles, separating into solids (paneer) and watery whey.

3. 3.Turn Off Heat

   As soon as the milk completely curdles and the solids and liquid are clearly separated, turn off the heat.

4. 4.Strain the Paneer

   Place a cotton cloth over a colander or strainer. Carefully pour the curdled milk mixture into the cloth to separate the paneer solids from the whey. You can save the whey for kneading dough.

5. 5.Wash the Paneer

   Gather the corners of the cotton cloth to form a ball around the paneer. Run cold water over the paneer in the cloth for a few minutes to wash away any lingering lemon taste.

6. 6.Drain and Press

   Squeeze the cloth tightly to drain all excess water from the paneer. Then, hang the cloth with the paneer for 30 minutes to allow any remaining water to drip out, or place it on a plate and put a heavy weight on top for 20 minutes to press it firmly.

7. 7.Cut and Serve

   After 30 minutes (or 20 minutes if pressed), the paneer will be set. Gently unwrap it from the cloth and cut it into cubes or your desired shape. Your homemade paneer is now ready to use in any recipe.