Pour the milk into a pot and heat it on medium heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pot. Once the milk starts to boil, reduce the heat
While the milk is simmering, juice the lemons and strain the juice to remove any seeds. Once the milk has simmered for 1 minutes, turn off the heat and add the lemon juice. Stir the milk gently and you will notice the milk start to curdle. If the milk doesn’t curdle, add more lemon juice until it does.
Line a strainer and place it over a bowl. Pour the curdled milk into the strainer and let it drain for 5 minutes.
Once the paneer has drained, gather the corners of the cheesecloth and squeeze out any excess liquid
Place the paneer in a bowl and shape it into a block or a ball,place something heavy on top of paneer to remove all the water from it and give it a hard shape for 10 to 15 minutes
your home made paneer is ready to cook