- 4 cups (1 liter) fresh milk
- 1 tablespoon of lemon juice or 1 tablespoon white vinegar
Bring the milk slowly to a boil in a heavy-bottomed saucepan. Stirring occasionally. Remove from the heat and stir in the lemon juice while the milk is still hot, stirring vigorously until the milk starts to curdle.
Strain through a muslin or cheesecloth until all the whey or liquid has drained off. The curds left are known as chenna. Knead the curds lightly until smooth.
Wrap the curds in the muslin or cheesecloth, then shape it into an oblong or a squre. Wrap tightly and place it under a heavy weight for 1 to 2 hours to compress it.
Remove the weight and cut the paneer can be kept for 3 to 4 days if stored in an airtight container in the refrigenator.