Whole Milk- 1 litre
Dilute lemon juice with water.
Boil milk with continuous stirring. Once boiled remove it off the stove and add diluted lemon juice to it little by little with continuous stirring and checking if the milk has curdled out.
Once curdled using a muslin cloth/cheese cloth placed on top of a strainer drain the whey produced after the curdling process.
Wash the collected paneer/Indian cottage cheese with cold water to remove the sourness of lemon in it.
For a thicker, firm paneer, tie the ends of the muslin cloth over a wooden spoon balanced over a bowl and let it hang until all the whey has drained out and then place a heavy weight on it to get the firm shaped paneer.
If you need soft paneer say for rasgulla or for any other recipe involving soft paneer, just hang it for few minutes say 10-15 mins over a wooden spoon balanced over a bowl or to a water tap.
Then just softly press muslin cloth from outside to remove excess whey out of it.
The resulting paneer or Indian cottage cheese is as below
Use this in making rasgullas and many other recipes.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)