Here's how to make fresh Paneer at home.

Boil the Milk, heat 1 liter of full-fat milk in a heavy-bottomed pan and bring it to a boil while stirring occasionally.

Add Lemon Juice or Vinegar, once the milk starts boiling, reduce the heat and add 2 tablespoons of lemon juice or vinegar. stir gently until the milk curdles and whey separates.

Strain the Curdled Milk, line a strainer with a muslin cloth and pour the curdled milk through it to separate the paneer from the whey. rinse with cold water to remove the sour taste.

Squeeze Out Excess Water, gather the cloth, squeeze out excess water, and tie it tightly. place a heavy object on top and let it set for 30-40 minutes.

Cut and Store, once firm, cut the paneer into cubes and store it in the refrigerator. use it for curries, snacks, or salads.