Step 1

Mix lemon juice in half cup of hot water and put aside.

Step 2

Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

Step 3

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Step 4

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

Step 5

To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.