Step 1

In a large pot bring milk to a rolling boil. Stir occasionally to keep the milk from sticking to the bottom.

Step 2

Turn the heat off. Stir in butter milk followed by lemon juice or vinegar stirring continually. The milk should start to curdle as you pour in the activator which is lemon juice or vinegar here.

Step 3

At this point to keep the paneer from getting stretchy you should stop the cooking process which should be still happening as the pot is still hot. So to bring the temperature of the milk down quickly, add ice and stir.

Step 4

Place a colander in the sink and line it with cheesecloth.

Step 5

Strain curdled milk through cheesecloth. Gather up the corners of the cheese cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out excess water. If the cheese is not cool enough to handle run the ball shaped cheese through cold water for 30-40 secs.

Step 6

Take the cheese ball (still wrapped in cheese clotplace it over a chopping board and put a heavy pan or pot over it. (I usually use my wrought iron pan and to add more weight I put a few cans of beans on top of it). Press it for 1 hour.

Step 7

Take paneer out of the cheesecloth and at this point you can either place it in a ziplock bag and pop it in the refrigerator or cut into cubes and then either use immediately or store in the refrigerator for upto 3-4 days or in the freezer for up to 3 months.