Milk - 1 litre
Curd - 1/4 cup
Ice cubes - few
And add beaten curd to the boiling milk.
Continue heating until milk completely curdles and you could see the whey water getting separated completely.
Switch off the stove and add ice cubes.
Now take a cheese cloth or thin dupatta and strain the paneer.
the cloth over a metal strainer and a bowl below to collect the whey water.
Squeeze the excess water
And hang it above the sink
Let the excess water drip completely. Say for 2 hours.
Squeeze gently twice in between.
Place it in a flat platform
And keep a flat weight over it.
Wait for 3 hours or more to set it and then cut into stripes using knife.
You can refrigerate before cutting and cut when ever you are going to use the paneer.
Then cut into small cubes
And store in the fridge in a ziploc. (Use within 2-3 days)