Mix lemon juice in half a cup of warm water and set aside.
Boil the milk in a heavy-bottomed pan over medium heat, stirring occasionally, making sure the milk doesn’t burn.
When the milk boils, gradually add the lemon juice and stir the milk gently. The curd starts to separate from the whey, turn off the heat.
When the milk fat has separated from the whey, drain off the whey using a strainer lined with cheese cloth or muslin cloth. Wrap the curd in a muslin cloth, rinse under cold water and wring out well. This process removes the acidity from the lemon.
To remove excess water, press the wrapped paneer under a heavy pan for about 1 hour.
Tip:If paneer will be used to make any dessert dish:The most important part of making paneer for dessert is how much water to take out from paneer.To check if the right amount of water is coming out of the paneer, take a small piece of paneer in the palm of your hand and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.To make sweets, paneer can be refrigerated for 1 to 2 days.Paneer from half liter of milk will make about 15 to 20 rasgullas.I suggest 2% milk too rasgullas, panic runchamcham or any other dish in that category.For sandaishburfee or any other such dish uses regular milk.If paneer will be used to make main dishes:Before pressing the paneer, knead it enough so that the paneer does not become crumbly.Press the panel instead for one hour, two hours will make it firmer.Cut the panel to the desired shape. Paneer can be refrigerated for a few days or frozen for months.Variations:Add salt to the paneer, if desired with your choice of spices one or more including black pepper, roasted cumin, chopped green chilies, chopped coriander (Hara Dhania) or as per your taste.
