Step 1

Add milk to a heavy bottom pan on medium heat.

Step 2

Let the milk come to a boil, stir often so that it doesn’t stick to the bottom of the pan.

Step 3

Once the milk has come to a boil, turn off the heat and start adding vinegar (or lemon juice), little at a time.

Step 4

At one point, the milk will curdle and you will see the whey separate. At that point, stop adding the curdling agent and wait for 5 minutes so that the milk curdles completely.

Step 5

Drain the curdled milk into a muslin cloth. Rinse the paneer with cold water so that the final paneer doesn’t have any taste of vinegar.

Step 6

Bring the ends of muslin cloth together and squeeze as much water as you can.

Step 7

Then flatten the paneer (wrapped inside the muslin cloth) and place it on a flat surface. Then place a heavy object on top for it to set. I placed a plate and then placed mortar & pestle on top. Leave it undisturbed for 1 to 2 hours.

Step 8

Once the paneer is set, remove it carefully from the muslin cloth and cut into cubes. Use paneer in any of your favorite recipes.