firstly, get 2 litre to a boil stirring in between to prevent it from burning.
add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
drain off the water over the 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 30 minutes.
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, flatten slightly.
keep the flattened paneer ball aside and cover with a moist cloth.