Heat the milk in a heavy bottom pan or patila on medium heat.

As soon as it starts boiling turn off the stove. And let it stand for a minute.

Then add a teaspoon of lemon juice. Stir the milk with a wooden spoon or spatula and the milk will starts to curdle. If it is not curdled completely then add a little more lemon juice at a time and stir. You have to stir as milk curdles otherwise it will stick to the bottom and sides of the pan.

Once it is curdled completely, you will see whitish or greenish whey and milk solids separated.

Put the muslin cloth or cheesecloth or man’s handkerchief on the strainer and keep the strainer on the bowl or jug to collect the whey. Strain curdled milk through the cloth to separate the milk solids and whey. Do not discard this nutritious whey, use the whey while making chapati dough, in soup as a stock or make cool beverages using whey.

Then wash the milk solids under running cold water, so all the sourness from the lemon juice will wash away. Also, as it cools down, it stops further cooking and prevents it from becoming chewy.

Now gather the edges of the cloth, tie and twist, and press lightly to remove all the moisture.

Place this on a plate (that has holes in it) and press, spread lightly.

Place another plate on top to get the flat top surface. And then put some weight (books, rice or beans filled jar or heavy mortar pestle) on top. Let it set under the weight for 1 hour.

Now you have a block of paneer ready.

Slice them evenly and cut into paneer cubes.