Boil milk in a heavy-bottomed pan
Stir occasionally to prevent sticking
Turn off the heat when the milk comes to a boil
Add lemon juice, vinegar, or curd slowly while stirring
Continue until the milk curdles and whey separates
If needed, add a little more acid to fully separate the curds
Let it rest for a few minutes
Line a strainer with muslin cloth or cheesecloth
Pour the curdled milk into the lined strainer
Rinse the curds with cold water to remove the sour taste
Gather the cloth and squeeze out excess whey
Place the wrapped paneer under a heavy weight
Press for 30 minutes to 2 hours, depending on desired firmness
Remove the paneer from the cloth
Cut into cubes or use as needed
Refrigerate in water if not using immediately