First boil some milk - any kind is fine. I first tried with full milk, and then next tried with non-fat and both came out very well. So now I can even have fat-free paneer! So cool!
When the milk is at a full, roaring boil, add a tablespoon of lemon juice. Dont add more than that only because the paneer gets a bit of a lemony taste. If you dont mind that, go ahead. As soon as you add the juice, the milk will curdle and separate. Take it off the heat.
Pour the milk mixture into a sieve lined with a cheese-cloth. The water will run through. Fold the cloth over the remaining milk and place a heavy weight over it (I used a pressure cooker filled with trays over it). Leave it alone for an hour.
After an hour, unwrap and PRESTO! Perfect paneer ready to be cut into any shape you desire!
