Boil 1 liter of milk in a heavy-bottomed pan
Stir occasionally to prevent burning
Turn off the heat when the milk comes to a boil
Add 2 to 3 tablespoons of lemon juice or vinegar
Stir gently until the milk curdles completely
Add a little more lemon juice or vinegar if needed
Let it rest for 2 to 3 minutes
Line a strainer with a clean muslin cloth
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 the cloth for 30 minutes to drain more water
Place the wrapped paneer under a heavy weight for 1 to 2 hours
Unwrap and cut the paneer into pieces
Refrigerate and use as needed