To begin making the Homemade Paneer, into a heavy bottomed pan, pour the 3 liters of milk. Turn the heat to high and wait for the milk to come to a boil.

When the milk begins to boil add in the freshly squeezed lemon juice. You will notice that the milk begins to curdle separating the milk into cheese and whey.

The cheese is also called the chenna. Turn off the heat and allow the cheese to rest in the whey for about 5 minutes.

Now that that chenna is rested for about 5 minutes , we will separate the whey and the chenna using a thin sieve strainer and a muslin cloth.

Press down the chenna using a flat spatula to drain the excess water and give the paneer a shape.

Fold the muslin cloth, place it on a flat plate with a larger plate below it. Next place another heavy weighted object over this chenna in muslin cloth.

Refrigerate this entire set up for about 2 hours to get a firm paneer. You will notice that the bottom plate has collected some whey and the paneer will be firm after two hours of weight pressed over it and also along with refrigerated. 

At this stage, you can remove the muslin cloth and cut the paneer into pieces and use it as desired. Here are 100 Paneer Recipes that are easy to cook and delicious too.