Pour milk into a large pot. Place it over high heat. Bring to a boil. Stir continuously to avoid skin forming on the milk.

When milk has boiled, add the curdling ingredient lemon juice, vinegar or yogurt (I used ¼ cup lemon juice) into the milk. Milk will curdle immediately. Continue to stir. If the milk hasn’t curdled, add more curdling ingredient.

When milk has curdled completely, pour it into a muslin or cotton cloth placed in a sieve set over a large bowl. Gather the sides of the cloth, and squeeze out as much liquid as possible. This liquid is called whey. You can use whey in curries, soups, or in roti dough instead of water.

Transfer the curdled milk to a plate, and cover with the cloth. Place a heavy object over the cheese. Leave it for 30-40 minutes.

Remove cheese from the cloth. You will get a block of curdled milk. This is called paneer. Cut paneer into desired shapes.

You can refrigerate paneer for up to 2-3 days.