Instructions

1. 1
   Bring milk to a boil in a large pan.
2. 2
   Just before the milk starts to boil, add the lemon juice or vinegar to coagulate the milk.
3. 3
   Pour the coagulated milk through a cheese cloth to discard most of the water within.
4. 4
   Press the water out firmly and place a weight on top of the paneer.
5. 5
   Allow to rest and harden for 2–3 hours in the refrigerator.