The one I made is the common way of paneer-making, ideal for dishes like Paneer tikka, Kadai Paneer, Palak Paneer and Paneer Butter masala.
Fresh made paneer will sure give a great taste to the dish.
Whole Milk - 2 cups
Lemon Juice - 1 Tbsp
Muslin Cloth / Cheese Cloth
Heat the milk.
Once milk is boiled, set stove on low and add half Table spoon of lemon juice , stir.
If you dont see the milk seperating into solid lumps(cheese) and a thin greenish liquid (whey) , you can add some more lemon juice.
Wait till milk curdles, stir till the whole of the milk is sepearted into cheese and whey. This might take a couple of minutes.
Strain the cheese from the whey.
(Do not discard the whey, it helds the nutrient. Whey contains protein, this water could be used for cooking. )
Use a clean cloth / muslin cloth / cheese cloth, if nothing at all is available you can try using a thick paper tissue as well.
Hung the cheese tied in muslin cloth for about an hour.
(If paper tissue is used, Strain the liquid out of cheese and change the paper tissue couple of times to take out maximum moisture before it is set for an hour, else paper becomes very very soggy and sticks to paneer).
Wrap the paneer in clean cloth/tissue, carefully place a heavy weight on top of it. It can be a pan fully filled with water.
Set it for minimum 3-4 hours.
Once set, it could be cut into cubes or required shape and used. Else refrigerate.