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1
Simmer milk for 5 minutes.
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2
If using yogurt or curd, add half first, stir well, then add the remaining yogurt or curd.
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3
If using lemon juice, add it 1 tablespoon at a time.
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4
Continue cooking until milk starts curdling, stirring continuously until the whey completely separates.
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5
At this stage, take the mixture off heat.
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6
Place cheesecloth over a container (make sure the cheesecloth is large enough for you to gather the corners in to tie) and strain the paneer.
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7
If you used lemon juice to curdle the milk, wash the paneer in cold water at least twice to get rid of the lemon flavor.
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8
Bring the edges of the cloth to the center, tie, and hang on a handle or sink tap.
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9
Allow the water to drain on its own for an hour, not disturbing it, until all the whey is completely drained.
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10
Flatten the curds and, while still wrapped in the cheesecloth, place on a dosa tawa.
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11
Keep the chapathi maker over it and any other heavy weight over the chapathi maker; I used my hand mortar and pestle.
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12
(Alternatively, you can use a shallow dish and weigh down the curds to set the paneer.)
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13
Allow it to set for at least 2 to 3 hours.
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14
It will look crumbled at this stage but dont worry, it will set properly.
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15
Carefully remove the cloth from the paneer and refrigerate for at least 1 hour before cutting into cubes.
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16
Store in a airtight container.
