Making Paneer

• Boil the milk in a pan.
• When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
• If citric acid is being used, dissolve it in 2-tbsp water before adding.
• When milk curdles full turn off the gas and keep aside for 5 minutes.
• Pour it on to a cotton/muslin cloth and tie it with a tight knot.
• When all the water is drained from the paneer shape it into a rectangular block.
• Now place the cloth under heavy weight for 2-3 hours before using it.
• Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough