For Homemade Paneer Cheese (Indian Cheese), on medium heat place the heavy bottom pan. Add the milk and bring it to a boil. Keep stirring regularly to avoid getting burned at the bottom.

Till the milk is getting boiled, line the muslin cloth over the strainer, place the strainer over the bowl and keep it ready.

When the milk comes to a boil, add lemon juice or vinegar and stir it very nicely.

Keep stirring in one direction, till you see the milk getting curdled and the whey is separated. If not curdled properly you add a little more acid agent (lemon juice or vinegar) and stir it till the milk is curdled properly.

Put the heat off, and immediately drain the curdled milk using the muslin cloth and let the whey get collected in the bowl. Immediately pour ice-cold water over it to avoid further cooking.

In running water, rinse the paneer to remove the lemon or vinegar smell.

Now collect the edges of the muslin cloth and squeeze the water. Finally, shape it into a disc and place a heavy object on it. Let it remain pressed for at least 1 hour.

After the Homemade Cottage Cheese / soft paneer is properly set, cut it into cubes. Place them in an airtight container and store them in the refrigerator.