Boil 1 liter of full-fat milk in a heavy-bottomed pan
Stir occasionally to prevent sticking
Turn off the heat when the milk comes to a boil
Add 2 to 3 tablespoons lemon juice or vinegar slowly
Stir gently until the milk curdles and whey separates
If needed, add a little more lemon juice or vinegar
Line a strainer with a clean 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 water
Hang or place the wrapped paneer under a weight for 30 to 60 minutes
Unwrap the paneer and cut it into pieces
Refrigerate the paneer if not using immediately