If you love paneer and have always wanted to make it at home, here's how to do it. It's super easy and pretty quick. It only takes me 15-20 min to make my own creamy delicious paneer.
2 ltr whole milk (if possible un-homogenized, bonus points for A2 milk)
Pour the milk into a pot and bring it to a boil over medium heat. (Tip: Keep an eye on it so it doesn't boil over. It can be a mess to clean up.)
Once it comes to a boil, add the juice of half a lime and stir. If the the milk doesn't separate, add the juice from another half.
Keep adding the juice, half a lime at a time and stirring, till it separates.
The milk will separate into curds (paneer) and whey (greenish/yellowish liquid).
Line a strainer with cheesecloth, put it in the sink and pour in all the contents of your pot to strain the cheese from the liquid (sometimes I just use a tea strainer and scoop it out because I like to eat it crumbly).
Rinse off the paneer with some water.
If you like to cook with cubes, twist the cheese cloth to squeeze out more water. (If its not too hot, you can squeeze out excess water by hand.)
Shape the paneer into a rough circular disk. Put the cheese in the cheese cloth on a plate and weigh it down with something heavy so even more water comes out. Press it for 1-2 hours and cut it into cubes.
Refrigerating it can firm it up more if you like.
Add your fresh paneer to your favorite dish, saute with some veggies and spices or blend into a sauce or dip and enjoy!