firstly, in a thick bottomed vessel take 2-litre milk.
get the milk to boil stirring occasionally to prevent from burning and forming cream (malai) on top.
once the milk comes to a boil, simmer and pour 2 tbsp lemon juice. you can alternatively use curd or vinegar.
stir continuously till the milk curdles keeping the flame on low.
feel free to add more lemon juice or curd/vinegar to coagulate milk and water separate completely.
drain the curdles milk over a cloth-lined over a colander.
squeeze off the water completely. be careful as the curdled milk will be very hot.
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
to season the paneer, add ¼ tsp salt and mix well.
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
now fold the cloth tight giving the good shape to paneer.
also, place a heavy weight on the paneer for 20 minutes to set.
after 20 minutes, the paneer block will be ready.
cut into cubes or desired shape.
finally, homemade paneer / cottage cheese is ready to make paneer tikka or any paneer recipes.