Boil the milk stirring frequently (don't let the milk burn or stick on the pan)

When milk gets boiled, pour the lemon juice into the milk, stir it and boil for another 2-3 minutes

Boil it you till you see small curds floating on the milk

Let the curds get bigger, the solid formation comes together and the liquid gets separated as white water

 

Turn the heat off

Allow the boiled milk to sit to cool down for a while

Strain the liquid through the white cloth

As the liquid gets drained out, lift the cloth by the corners and twist the cloth to squeeze out remaining liquid

Move the cloth in such a way that the paneer inside the cloth get a shape or you can put it in a round bowl or plate to give particular share

Make sure that all the water gets drained. It is better if you keep the paneer in the sink for a while to get all water drained

Put something heavy on the cloth covered cheese for few hours. This makes the paneer firm and hard

After few hours you may cut in shapes or store in store it in a box and refrigerate as it is till you use it