Pour the whole milk into a heavy-bottomed saucepan and place it over medium heat. Stir occasionally to prevent it from scorching at the bottom.

Once the milk comes to a gentle boil, reduce the heat to low.

Add 1 tablespoon of the lemon juice and stir gently. You should see the milk start to curdle. If it doesn’t separate completely, add the remaining 1 tablespoon of lemon juice and continue stirring.

Once the whey has fully separated and the curds are visible, turn off the heat.

Line a sieve or colander with a clean muslin cloth or cheesecloth and place it over a large bowl.

Pour the curdled milk through the cloth to collect the curds. Discard the whey or save it for another use.

Rinse the curds under cold water to remove the lemony taste and to cool it down.

Gather the cloth edges, twist gently, and squeeze out excess water.

Place the wrapped curds on a flat surface and weigh them down with a heavy object (like a pan filled with water) for about 30 minutes to firm up into a block.

Unwrap and cut the paneer into cubes. It is now ready to use in curries, stir-fries, or grills.