and keep aside. You will need about three tablespoons of lemon juice.
Whole Milk (12 1/2 cups)
to a pot and let it boil. Once it does, reduce the flame. Add the lemon juice and let the milk curdle well and switch off the flame. Let it rest for two to three minutes.
Now using a muslin cloth strain the water from the milk solid. Pour some cold water and rinse the paneer well so that there are no traces of lemon juice it. Squeeze out all the water and tie the cloth and hang it for thirty minutes so that all the water drips out.
Place the paneer with the cloth on onto a flat surface or plate and keep some heavy object on top.
Let the paneer rest for 1 to 2 hours, by the time it will be set. Take the paneer out of the cloth and cut the paneer to desired shape and size as per your wish. Store in an airtight container in the fridge and use it to many of your favorite paneer dishes.
Best consume within 2-3 days.