To make paneer at home, start by boiling 2 liters (8 cups) of full-fat milk in a heavy-bottomed pot. When the milk reaches a gentle boil, turn off the heat and add about 2 tablespoons of an acidic ingredient like vinegar, lemon juice, or yogurt. Stir this well for about a minute until the milk curdles, separating into solids (curds) and liquid (whey). If the milk does not fully curdle, add a little more acidic ingredient and warm it again until complete separation occurs. Next, place a cheesecloth or muslin cloth over a colander and pour the curdled milk into it to strain out the whey. Rinse the curds under cold water to remove the acidic taste, then gather and twist the cloth to squeeze out excess water. Tie the cloth bundle and hang it for about 30 minutes to drain thoroughly. After draining, place the bundle on a flat surface and press with a heavy weight (2.5 to 3 kg) for 3 to 4 hours to set the paneer into a firm block. Finally, unwrap and cut the paneer into cubes. Store refrigerated and use within a few weeks or freeze for longer storage.