Whole milk – 40 Oz.
Vinegar/ lemon juice-2tbsp
Take 40 Oz of whole milk.Place the milk in using a heavy bottom pan on stove top on a medium flame.
2)Once the milk is reduced to half, add vinegar or lemon juice to it.
3) once the milk start curdling reduce the flame to low, and stir it continously for a minute or two until it curdles completely and leave light colored water from milk.
5) To avoid the taste of lemon juice / Vinegar, pour water over paneer and takeout the juices from it.
6) once it is done place it on a kitchen towel or a muslin cloth and wrap it around.
9) Store them in a container and refrigerate them. They are good for 4-5 days.
Don’t forget to strain it using water.That will help in removing the flavor of vinegar or lemon juice from it.
Always have patience and plenty of time before you plan to make it.