Pour 3 liters of milk into a heavy-bottomed pan.

Heat the milk on high until it comes to a boil.

Add 4 tablespoons of lemon juice to the boiling milk.

Observe the milk curdling, separating into cheese (chenna) and whey.

Turn off the heat and let the chenna rest in the whey for 5 minutes.

Separate the whey from the chenna using a thin sieve strainer and a muslin cloth.

Press down on the chenna with a flat spatula to drain excess water and shape the paneer.

Fold the muslin cloth over the chenna and place it on a flat plate with another plate below to collect whey.

Place a heavy object on top of the chenna in the muslin cloth.

Refrigerate the entire setup for about 2 hours to allow the paneer to firm up.

Remove the muslin cloth and cut the paneer into desired pieces.