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1
Pour the milk into a large thick bottomed stockpot and bring the milk to a rolling boil on medium-high heat while constantly stirring with a large wooden spoon or Silicone spatula.
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2
Once the milk starts to boil, pour in half of the lemon juice and stir. The milk will start to curdle. If the whey (the watery liquid that separates from the solid cheese curds) still looks slightly milky, add a little more lemon juice. The whey will be slightly yellowish-green in color while the cheese curds will separate and float to the top.
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3
Remove the pot from the stove and drain the contents into a colander or sieve lined with a clean piece of dampened kitchen cloth or a few layers of cheesecloth placed over a large bowl or pot.
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4
Discard the whey that collects in the bowl and wash the curds by running cold tap water over the cheese in the cloth. Wash at least 3 times to get rid of any residual lemon juice that might be trapped in the cheese curds.
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5
Once this is done, tie the ends of the cheesecloth/kitchen cloth and squeeze to release any extra liquid out of the cheese. The cheese/paneer inside the cheesecloth will be appear to resemble crumbs.
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6
To set the paneer into a more firm cake, place a large heavy pot filled with water over the cheesecloth containing the paneer and let it sit for one hour at room temperature on a flat surface. The weight will help pack the paneer into a tight and firm structure.
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7
Unwrap the cheesecloth and cut the paneer into 1- by 1 1/2-inch rectangles (or any shape or size you like) and store in the refrigerator in an airtight container for up to a week. You can also freeze the paneer for long-term storage by wrapping it in plastic wrap and then storing it in an airtight plastic bag.
