Step-by-Step Instructions

1. 1.Heat the Milk

   Pour 2 liters of full-fat milk into a large, heavy-bottomed pot. Place it over medium-high heat and bring the milk to a rolling boil, stirring occasionally to prevent it from scorching at the bottom.

2. 2.Curdle the Milk

   Once the milk reaches a rolling boil, reduce the heat to low. Add 1/4 cup (60ml) of lemon juice and stir gently. The milk will begin to curdle, separating into white curds and yellowish-green whey. Continue stirring for 1-2 minutes until the separation is complete and the whey is clear.

3. 3.Prepare for Straining

   Place a large colander or sieve over a deep bowl. Line the colander with a clean cheesecloth or muslin cloth, ensuring it hangs over the edges.

4. 4.Strain the Curds

   Carefully pour the curdled milk into the cheesecloth-lined colander. The yellowish-green whey will drain into the bowl below, leaving the white curds in the cloth.

5. 5.Rinse the Paneer

   Gather the edges of the cheesecloth to form a ball around the curds. Rinse the paneer under cold running water for 1-2 minutes. This step washes away any residual lemon flavor and cools down the paneer.

6. 6.Squeeze Excess Water

   Firmly squeeze the paneer (still in the cheesecloth) to remove as much excess water as possible. The paneer should feel compact and firm.

7. 7.Press the Paneer

   Place the paneer (still wrapped in cheesecloth) back into the colander. Place a small plate on top of the paneer, then place heavy objects (like two cans) on the plate to press out any remaining liquid. Refrigerate for at least 4 hours, or preferably overnight, to allow the paneer to firm up into a solid block.

8. 8.Unmold and Cut

   After pressing, remove the weights, plate, and cheesecloth. The paneer will be a firm, solid block. Slice the paneer into desired shapes, typically 1-inch cubes, ready to be used in your favorite Indian dishes.