To make paneer at home, follow these basic steps:

1. Heat milk: Pour 8 cups (about 2 liters) of whole milk into a heavy-bottom pot. Bring it to a gentle boil on medium heat, stirring occasionally to prevent scorching.
2. Curdle the milk: Once the milk comes to a boil, turn off the stove and add an acidic ingredient like 2 tablespoons of vinegar, ½ cup yogurt, or lemon juice mixed with water. Stir well for about a minute. The milk will start to curdle, and the curds will separate from the whey. If it doesn’t curdle completely, add a little more acidic ingredient and gently bring it to a boil again.
3. Strain the curds: Place a colander lined with cheesecloth (or a clean muslin cloth) over a large bowl. Pour the curdled milk into the colander to separate the curds.
4. Rinse and drain: Rinse the curds under cold water to remove the acidic taste and cool it for handling. Gather the corners of the cloth and squeeze out excess liquid.
5. Press the paneer: Tie the cloth bundle and place it on a flat surface. Place a heavy object on top of the bundle to press out remaining whey and form a solid block. Leave it for 1-3 hours at room temperature or in the refrigerator.
6. Cut and store: After pressing, unwrap the paneer and cut into cubes. Store in the refrigerator and use within 2-3 weeks or freeze up to 3 months.

This process yields fresh, soft paneer that can be used in a variety of Indian dishes.