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1
Sterilize all equipment with boiling water.
2
Pour 4 L of whole milk into a pot and cover. Attach a thermometer to the side and heat on medium to 90°C (195°F), stirring occasionally, for about 20 minutes.
3
Turn off heat and give a quick stir.
4
Add lemon juice or white vinegar and gently stir for 1 minute. Cover and let sit for 15 minutes to allow curds and whey to separate.
5
Line a colander with sterilized cheesecloth and place it in the sink.
6
Ladle the curds into the cheesecloth, then pour in the remaining mixture. Allow all the whey to drain completely.
7
Place the curds with cheesecloth on a wooden board, cover with another board propped up about 1 inch at the bottom, and weigh down with approximately 2 kg to press out excess whey for 20 minutes.
8
Unwrap the pressed curds carefully and soak them in a bowl of cold water for 30 minutes to remove any lemon or vinegar taste.
9
Remove the curds from water, pat dry with paper towels, place on a cutting board, and cut into 2.5 cm cubes using a sharp, thin-bladed knife.
10
The paneer should yield around 700–800 g. Store it in airtight containers in the refrigerator for 6–7 days. To freeze, freeze the whole block and cube after thawing. Before using in curries, fry the paneer first.
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