– Boil milk in a heavy bottom vessel.
– When the milk is gently boiling, reduce the flame and add the lemon juice slowly.
– Based on the citric taste in the lemon, you might require more or less lemon juice till the whey separates.
– Using a muslin/cheese/clean white cloth, filter the whey from chenna. Make sure your cheese cloth is large enough to hang it.
– Wash the chenna in running cold water for 2 minutes. It helps in removing the citric taste from it. Put a knot to the cheese cloth and hung in the kitchen counter or just above your sink.
– Leave it aside for a minimum of 30 minutes and then squeeze out any extra water using your hand.
– Shape it to the desired shape by folding the muslin cloth. I kept it round.
– Place this in a plate/bowl and put a reasonably heavy weight on it. Make sure not to put very heavy weight on it, otherwise the paneer becomes hard.
– Leave it aside for 2-3 hours. However this duration might vary based one the weight you used for pressing the paneer. Heavier weight quickens the paneer preparation. However, one has to check the firmness at random intervals .
– Cut into desired shape/cubes and refrigerate in air tight box until required.
– You can also use sour beaten curd instead of lemon juice.
– The amount of paneer depends upon the fat content in the milk.
– Stays good for a week when stored under normal refrigaration, dont need to freeze.