Instructions

1. Take a large nonstick pot or any thick bottomed pot over medium heat,
2. Add milk into it. Bring it to boil about 30-35 minutes, stirring occasionally to ensure the milk does not get scorched at the bottom.
3. Mix 7 tablespoons vinegar with 1 ½ cups water and set aside.
4. Once the milk comes to a boiling point, where you see active bubbles, and just about to boil, turn heat off and let stand for couple of minutes.
5. Add vinegar water, a little at a time, stirring very slowly and gently, until curds start separating. You want nice big curds, so excess stirring, or vigorous stirring will break them apart and make them smaller.
6.  As it cools the whey will change from cloudy to clear with a slightly greenish color. This is perfect.  (If for some reason, the curds and whey are not separating, stir in more vinegar, a teaspoon at a time till you see a separation.)
7. Place a large double layer cheesecloth (roughly 2 feet by 2 feet) over a   large colander.
8. Once the curds and whey have cooled little bit, and whey is clear-ish, pour carefully, slowly into the colander. Let it sit and drain until most of the whey has drained. Rinse gently with a little Lukewarm tap water to remove the vinegar. Do not squeeze any water out, this will result in hard paneer. Just let it drain naturally. Gather up the four corners of the cheesecloth and tie them together, either hang on the kitchen faucet to drain in the sink or Drain on a slanting slab for one hour.

Once Paneer is little hard you can cut into pieces of your choice.

Note:

For making Creamier Paneer, add some cream to milk and when it boils put vinegar or lemon juice to curdle it.