Pour the milk in a large thick bottom pot and boil it over medium heat.
As the milk is heating, stir it at regular intervals so that cream layer is not formed at the surface of the milk.
When the milk starts boiling, reduce the flame to low and add the Lemon Juice or Vinegar to it.
Stir the milk with the help of spoon continuously. After sometime you will see that the milk starts curdling.
As the milk is curdling keep stirring it till the milk gets completely curdled. The curdled milk should not stick to the bottom of the pot.
After sometime the whole milk gets curdled and green watery whey is formed. If there is no formation of green coloured whey, add more lemon juice to it and stir it again.
The quantity of lemon juice required for curdling depends upon the quality of the milk. So even if the milk does not curdle with 3-4 tablespoon of lemon juice, you can add extra lemon juice.
When the greenish coloured whey is formed and the chenna gets separated from the water, switch off the stove.
Now take a large bowl and place strainer over it.
Place the muslin cloth or clean handkerchief over the strainer.
Pour the curdled milk into the strainer to separate the chenna from the whey.
Next add cold water to the strained chenna and wash it to remove the sourness and acidic taste of the lemon juice.
Now collect the edges of the muslin cloth and squeeze it to drain out the excess water from the chenna.
Take the squeezed chenna in a plate and flatten it by pressing with your hand.
Place a heavy weight on top of the muslin cloth for about 30 minutes. If whey comes out from the chenna, then separate it.
After 30 minutes, the chenna will set to form Paneer.
Remove the Paneer from the muslin cloth and cut it into small cubes or any shapes.
Homemade Paneer is ready to be used to prepare different types of Paneer Recipes.