Pour the milk into a large heavy-bottomed saucepan. Bring the milk to a boil on medium-high heat. Stir often to prevent sticking and scorching. Be patient, and resist the urge to turn up the heat. This could cause the milk to burn, or boil over.
When you get to the stage where the milk is coming to a boil and it’s fully foaming, turn down the heat to low. Before the foam subsides, add the fresh lemon juice. Move your spoon through the milk in one direction, then the other, for about 20 second. Move gently and slowly.
Turn off the heat and continue to gently agitate with the spoon until soft curds form. If the curds have not formed within 1 minute, return the pan to the heat, or add a bit more lemon juice.
As soon as the cheese curds have formed, cover, and let it sit for 10 minutes. When the cheese has settled under the surface of the whey, it is ready to drain.
Collect the cheese curds
Set a sieve over a large bowl and place a large piece of cheesecloth in the sieve. Gently pour the curds from the pot into the cheesecloth.
Pour a gentle stream of lukewarm tap water over the curds to rinse off the lemon juice.
Gather up the corners of the cheesecloth and twist gently to press the curds together and drain the water. Be firm, but do not over squeeze.
Press the cheese curds
Open up the cheesecloth on your cutting board to reveal your beautiful ball of unpressed cheese curds. Wrap the ball up in the cloth, then press it down with your hands to form a block.
Transfer the paneer to a plate. The plate will catch any water that drains out in this next step. Cover with another plate, and find something heavy to place on top to press the paneer. Canned food works well for weights. Press it for 20 minutes or longer.
Notes
Storage
Use the paneer right away, or wrap it in plastic, and store in a covered container. It will keep in the fridge for up to 4 days, but not longer. Be sure to use it up!