Step 1: Boil the Milk

Pour the milk into a heavy-bottomed pan and place it on a medium flame. Bring the milk to a good boil. If using naturally soured milk, it will start to curdle on its own as it heats up.

Step 2: Curdle the Milk

If using normal milk, once it comes to a good boil, add 1 or 2 tablespoons of lemon juice. Stir gently. The milk will start to curdle, separating into solids (paneer) and greenish liquid (whey). Once the milk is completely curdled and greenish whey is visible, turn off the flame.

Step 3: Strain the Curdled Milk

Place a muslin cloth or cheesecloth over a large bowl or colander. Carefully pour the curdled milk into the muslin cloth. The solids will remain in the cloth, and the whey will collect in the bowl below. You can reserve the whey for other culinary uses.

Step 4: Rinse the Paneer

Rinse the paneer (solids in the muslin cloth) under cold running water for a minute or two. This helps to wash away any residual sour taste from the lemon juice.

Step 5: Drain Excess Water

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

Step 6: Press the Paneer

Place the wrapped paneer in a container or on a flat surface. Put a heavy weight on top of it (like a heavy pot or a mortar and pestle) to press out the remaining water and shape the paneer. Leave it to press for at least 1 hour.

Step 7: Serve or Store

After an hour, unwrap the paneer. It should be a firm block. You can use it immediately in your favorite recipes or refrigerate it in an airtight container for future use. It stays fresh for 2-3 days in the refrigerator.

• If using normal milk, add lemon juice or vinegar to curdle it. If using naturally soured milk, it will curdle on its own.

• Rinsing the curdled milk under cold water helps remove any sour taste from the lemon juice/vinegar.

• Reserve the greenish whey; it can be used in gravies, kneading dough, or as a healthy drink.

• Ensure sufficient weight is applied during pressing to achieve a firm paneer block.