Boil milk in a heavy-bottomed pan
Stir occasionally to prevent sticking
Add lemon juice or vinegar gradually
Stir until the milk curdles and whey separates
Turn off the heat
Let it sit for a few minutes
Line a strainer with muslin cloth
Pour the curdled milk into the strainer
Rinse with cold water to remove sourness
Gather the cloth and squeeze out excess water
Place the wrapped paneer under a heavy weight
Press for 30 to 60 minutes
Unwrap and cut into pieces
Use immediately or refrigerate