Use fresh milk or you can also use cow milk, Boil 2 liters of milk in a deep pot or deep saucepan over medium flame. Keep watch on the flame.

It is important to add the right amount of lemon so be careful, When it starts to boil, reduce the flame to low. Add lemon juice gradually (1 teaspoon at a time) and stir gently.

When Milk will start to curdle and milk-solids would separate from the liquid. Turn off flame and take it away from stove/cook-top.

Do not use your regular paratha clothe, Place a clean muslin cloth over the strainer in another big vessel and pour curdled milk into it to remove whey (liquid portion). Pour 2-3 glasses of cold water over strained solids to remove the sourness of lemon.

In this step be careful, Lift muslin cloth toward the top from all sides, hold its mouth and tighten it by turning clockwise and squeezing out excess water. Tie the mouth and place it over a colander or upside-down plate or any flat surface and keep a heavy object over it (keep the colander or upside-down plate in another larger plate so that drained water seeps out completely). Keep it under pressure for 40-45 minutes for little moist texture and avoid removing the cloth or touching the paneer.

Remove the heavy object. Open the tied muslin cloth and you will see a large round-shaped paneer slab is ready.

Your Paneer is ready to Cut it into your desired shape and use it to prepare curry from it. You can store it in an airtight container or zip lock bag for 3-4 days in the refrigerator or store it for a month in the freezer.

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