Paneer | Homemade Paneer | Cottage Cheese
2-litre whole milk
2 tbsp lemon juice
2 tbsp yoghurt
Bring the milk to a boil. Stir in between.
Add the yoghurt and lemon juice in it.
When it curdles, separate the whey and the paneer with a muslin cloth.
Tie the cloth tightly and press it with some weight. Wait 20-30 mins.
When the whey is fully separated, the paneer is ready to cut.