Milk-preferably full fat-1.5lts (I use the normal aavin milk, blue packet one) Curdling agent: Curd/citric acid/vinegar/lime juice-you can use any one, I used vinegar-2/3 tbsp.

Method: 1. Heat the milk in a pan/kadai and heat it through till it comes to a boil. 2. Once it’s really hot, start adding the curdling agent slowly, don’t add all at once….add a bit, mix well and wait for the milk to break down…….if it doesn’t add some more till the whey and the milk solids separates. 3. Line a strainer with a thin cloth and strain the curdled milk, there by separating the whey and paneer. 4. Rinse the paneer once under cold water and make it into a bundle. 5. Keep it in a strainer with a vessel underneath and a weight on top-may be your mortal pestle/can of beans. 6. Wait for the excess liquid to drip and paneer becomes a solid block. 7. Cover it with fresh water and store it in the fridge, keep changing the water daily to keep it fresh for few days.