5 cups of whole milk, 2 tbsp. lemon juice. Put the milk in a sauce pan and bring it to boil. When it starts boiling, add the lemon juice and wait for the milk to curdle completely. Remove from the heat and let it cool for 10 minutes. Pour over a thin muslin/cotton cloth and tie it with a tight knot. When all the water is drained from the paneer, shape it into a large rectangular block, transfer it into another piece of paper/cloth. Wrap it properly and refrigerate it overnight. Cut into cubes and deep fry in hot oil. Drain and store in the frezer.