Boil the milk in a heavy bottom pot, once it lathers slowly add the lemon juice by stirring continuously.. Keep the flame in medium and keep stirring until the whey separates completely & Switch off the flame.

Now place the cheescloth in the strainer, make sure the cloth is big enough to tie it up. pour in the curdled milk into it carefully wash the mixture once while keeping the cloth into the strainer itself. now gather the corners of the cloth to center and tie it tightly. - Hang it to the sink tap or where ever you find it feasible, allow the excess water to drain completely, this might take around 30 to 40 mins.

Now Open the cloth and place it on a dinner plate, flatten the mixture using your hand and make it into a circle or square shape, again wrap it with the same cloth and place any weight on top of it i used my motar & pestle and allow it to set for 2-3 hours untouched.

Final step! after few hours remove the cloth and cut them in cubes and store it air tight containers or ziplock, and refrigerate. use them within 2-3 days, ** Dont freeze the paneer.