Ingredients

• 1 litre Milk
• 1 1/2tsp vinegar or 1/2tsp lemon juice or citric acid

Method

1. Boil the milk in a pan.
2. When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
3. If citric acid is being used, dissolve it in 2-tbsp water before adding.
4. When milk curdles full turn off the gas and keep aside for 5 minutes.
5. Pour it on to a cotton/muslin cloth and tie it with a tight knot.
6. When all the water is drained from the paneer shape it into a rectangular block.
7. 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