Heat the milk in a pan over a medium heat.
When boiling, add the lemon juice.
As the milk curdles, the whey will separate.
Strain the curdled milk through a piece of clean muslin, catching all the solids.
Bring up and tie the edges of the muslin to form a pouch around the solids.
Do not squeeze the muslin.
Hang the pouch over a container and leave until all the water has been drained.
Transfer the solids, still covered with muslin to the sink and weigh down for 2-3 hours to produce a block of paneer that can be cut to the desired shape