firstly, get 2 litre to a boil stirring in between to prevent from burning.
add 2 tbsp lemon juice and give a stir. you will notice the milk starts to curdle.
add 1 more tbsp of lemon juice and stir until the milk curdles fully separating water.
drain off the water over cheesecloth. you can use any clean cloth here.
rinse with cold water to remove sourness and stop cooking.
squeeze the paneer gently and hang for 1 hour.
now take the moist paneer and crumble gently.
using the palm, start to knead gently.
knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
pinch a small ball sized chenna and prepare smooth crack free balls.
keep the paneer ball aside and cover with a moist cloth.