Reduce the flame and add the lemon juice while stirring the milk. The milk will get curdled and let the whey get separated from the curds. If the milk is not curdled add some more lemon juice.
While still hot, drain the contents in a cheese cloth and put some weight on the top.
Once the cheese is pressed you can either use it then and there or store it for a later purpose.
If you want to store it, immerse it in cold water and put it in the refrigerator. Make sure to change the water every 2 days.
* You can even use vinegar (if it’s cheaper) instead of lemon juice. ** Always use full cream milk for the best result (both in terms of quantity and quality).*** Stop boiling the milk further when it curdles. This makes the homemade cottage cheese soft. Further boiling, turns the paneer harder.**** Keep the paneer in the fridge to cut into neat cubes.
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