Paneer

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Pour the milk into a large saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent it from sticking to the bottom
Once the milk is boiling, reduce the heat to low and add the lemon juice or white vinegar, a little at a time, while stirring. Keep adding until the milk curdles and you see a clear separation between the whey (the greenish liquid) and the curdled milk solids
Line a strainer with a double layer of cheesecloth or a clean cotton cloth. Place the strainer over a large bowl or sink to catch the whey
Pour the curdled milk into the lined strainer. Allow the whey to drain off, leaving the curdled milk solids in the cloth
You can rinse the curdled milk solids under cold running water very briefly to remove any residual taste of lemon or vinegar.
Gather the corners of the cloth and twist them together to form a pouch containing the paneer. Press down lightly to shape it into a flat disc
Place the wrapped paneer on a plate and place a heavy object on top (like a skillet with a few cans on top). This helps in pressing out any excess whey and firming up the paneer
Let it Set: for about 1-2 hours, depending on how firm you want your paneer to be
Unwrap and Use
Note
The leftover liquid (whey) can be used in soups, stews, or as a liquid in baking, as it is rich in nutrients

Serve and Enjoy!