Boil 1l of full cream milk in a heavy bottom vessel. Nalla pongi varum pothu, use a juice of lemon (i use amul taaza. Sometimes it takes more than 1 lemon). Also add a spoon of curd. Keep stirring until water separates. Strain. Wash the cheese well to remove the lemony flavour. Hang over sink for 30 min. Fold the cloth like a pocket and put it under the pressure pan. Don disturb for an hour.
You can cut the paneer into desired shape. Put it in ice water and refridgerate for 3 days. If you want to deep freeze, take it out after an hour in ice water and use a ziploc.
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