Ingredients:

• 2-litre whole milk

• 2 tbsp lemon juice

• 2 tbsp yoghurt

Method:

1. Bring the milk to a boil. Stir in between.

2. Add the yoghurt and lemon juice in it.

3. When it curdles, separate the whey and the paneer with a muslin cloth.

4. Tie the cloth tightly and press it with some weight. Wait 20-30 mins.

5. When the whey is fully separated, the paneer is ready to cut.