Pour 1 liter of full-fat milk into a heavy-bottomed pot and place it over medium heat.

Add ¼ cup whipping cream and stir gently to combine. This step enhances the creaminess of your paneer.

Bring the mixture to a gentle boil, stirring occasionally to prevent scorching.

Reduce the heat to low and slowly add 2 tablespoons of lemon juice or vinegar, stirring continuously.

You’ll notice the milk curdling, with the whey (greenish liquid) separating from the paneer solids.

If the milk doesn’t curdle fully, add another 1 tablespoon of lemon juice and stir.

Line a colander with a muslin cloth and pour in the curdled mixture to strain out the whey.

Rinse the paneer solids with ice-cold water to remove any tangy flavor and stop the cooking process.

Gather the edges of the muslin cloth and squeeze gently to remove excess water.

Place the wrapped paneer on a flat surface and press it down with a heavy object (like a plate with a weight) for about 30 minutes.

This step helps set the paneer block while keeping it soft and creamy.

Once firm, unwrap and cut into cubes or crumble as needed.

Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer shelf life.