1 litre milk (preferably cow’s milk)
Juice of 1 or 2 lemons
Heat milk in a vessel.
Continuously stir it so that the cream does not set on it.
Put off the flame once it comes to boil.
Add 1/2 cup water.
Slowly pour the lemon juice while stirring continuously.
As soon as the milk begins to curdle and the whey separates, stop adding lemon juice.
Place a thin cotton cloth (muslin) on a strainer and slowly drain the water, collect the paneer in the cloth and press it by keeping some heavy object on it so that the extra water is removed.
After 5-10 minutes you get a cake of paneer.
Store it in a bowl full of water so that the paneer remains soft .
It can be refrigerated and used whenever required.
Cut it into small cubes or grate and enjoy making various dishes out of it 🙂