Firstly, rinse a thick-bottomed vessel to prevent milk from burning.

Add 3 litres of milk and bring to a boil by stirring occasionally.

Once the milk is about to boil, add in lemon juice. Make sure to mix lemon juice with water to reduce the concentration.

Stir well till the milk curdles.

Add lemon water until the milk curdles completely, and the water separates.

Now, drain off the curdled milk over cheesecloth.

Rinse with cold water and squeeze out the water.

Shape the paneer into a block, and keep the heavy object over it.

Rest for 20 minutes or until the paneer sets completely.

After 20 minutes, the cottage cheese is set well and ready to cut.

Finally, store the Homemade Paneer in an airtight container and use it for a week when refrigerated.