Preparation time:20 minutes
Serves:1 block of paneer
1 Gallon milk
1/4 cup lemon juice or vinegar
1.Bring the milk to a boil in a large container.
2.Add the lemon juice or vinegar and start stirring,the milk should start curdling.
3.Take a sieve and place a cheese cloth on top and drain the curdled milk into it.The curds will accumulate in the cloth.Now wrap the cloth and place a weight on top for about 10 minutes to let the whey drain from it.
4.Remove from the cloth and cut into cubes and store in the refrigerator until used.
Sometimes the milk takes more lemon juice or vinegar so add until it curdles.
Stays upto a week in the refrigerator,you can freeze it for a month,remove it the night before and keep in the refrigerator for use.
If you have a square mould with holes to drain the whey you can use that to set the paneer in a block shape directly.