Put milk to boil in thick bottom pan stirring continuously.

When it starts boiling, lower the heat and add lemon juice to it.

Mix it till the milk curdles and greenish water(whey) is separated.

Put a muslin cloth or soft cloth in a strainer and strain the curdled milk through it.

The greenish water will be collected in the bowl. It is known as "whey". It is very healthy and nutritious. Utilise it to make buttermilk, kneading dough, making soup, dal or kadhi, making khandvi.

Now pour water over the curdled curd mixture to remove the sourness of lemon.

Add salt and mix well. Bring the cloth together and squeeze out excess water.

Shape it into a square or circle and wrap in the same soft cloth. Place it on a flat plate

Place a heavy flat plate or tava or cast iron pan with a heavy weight over it on the wrapped cloth. Keep it for couple of hours to set.

After couple of hours unwrap the cloth. The paneer is set well into a block.

Cut into desired shape as required. Immerse the paneer block in a bowl of fresh water and refrigerate to store, Keep changing water after every 8 hours to retain the freshness. The paneer can stay fresh for 3-4 days.

The paneer is ready for use.