(makes 3/4 cup paneer)
Milk - 4 cup,
Lemon juice - 1 1/2 tbsp,
Water - 3 tbsp.
In a small bowl, add lemon juice and water. Mix well and keep aside. Add milk in sous pan. Let it come to boil. Switch off the flame and let it rest for 1-2 minutes.
Now stir in prepared water and lemon juice mix in parts, little at a time until milk curdled.
Place a bowl beneath the cheese cloth to collect whey. Run cold water through. Drain water from it, as much as possible and use in recipe.
If you want to make paneer cubes, put some heavy thing over and let it rest. After an hour, cut it into cubes and use.
Lemon juice can be replaced by vinegar.
It can be store in refrigerator up to 3-4 days.