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Pour the 8 cups of whole milk into a large pot.

Heat the milk over medium-high heat until it almost boils, bringing it to a simmer. Stir occasionally to prevent scorching.

Once the milk is at a simmer, remove the pot from the heat.

Add the 6 tablespoons of lemon juice to the hot milk and stir well to combine.

Allow the mixture to sit for a few minutes. The milk will begin to curdle, separating into solid curds and liquid whey.

Line a sieve with a cheesecloth and place it over a large bowl. Pour the curdled milk mixture into the cheesecloth-lined sieve, allowing the whey to drain into the bowl below.

Rinse the curds in the cheesecloth with cold water. This helps remove any residual lemon flavor and stops the cooking process.

Gather the edges of the cheesecloth and twist them to squeeze out all excess moisture from the curds. Continue squeezing until no more liquid drips out.

Place the squeezed curds (still wrapped in the cheesecloth) onto a plate or a clean cutting board.

Place a heavy weight on top of the wrapped curds. A good option is to use the pot you cooked the milk in, filled with water.

Leave the weighted curds to press for about 1 hour. This will firm up the paneer.

After 1 hour, unwrap the paneer from the cheesecloth. It should be firm and ready to use.


Pour the 8 cups of whole milk into a large pot.

Heat the milk over medium-high heat until it almost boils, bringing it to a simmer. Stir occasionally to prevent scorching.

Once the milk is at a simmer, remove the pot from the heat.

Add the 6 tablespoons of lemon juice to the hot milk and stir well to combine.

Allow the mixture to sit for a few minutes. The milk will begin to curdle, separating into solid curds and liquid whey.

Line a sieve with a cheesecloth and place it over a large bowl. Pour the curdled milk mixture into the cheesecloth-lined sieve, allowing the whey to drain into the bowl below.

Rinse the curds in the cheesecloth with cold water. This helps remove any residual lemon flavor and stops the cooking process.

Gather the edges of the cheesecloth and twist them to squeeze out all excess moisture from the curds. Continue squeezing until no more liquid drips out.

Place the squeezed curds (still wrapped in the cheesecloth) onto a plate or a clean cutting board.

Place a heavy weight on top of the wrapped curds. A good option is to use the pot you cooked the milk in, filled with water.

Leave the weighted curds to press for about 1 hour. This will firm up the paneer.

After 1 hour, unwrap the paneer from the cheesecloth. It should be firm and ready to use.
