On slow to medium heat boil the milk in a clean and sterile pot.
Switch off once the milk is boiled.
Let the milk stand for 1-2 mins.
Meanwhile squeeze the juice of lemon in a small bowl and approximately add equal quantity of water.
Add this lemon juice / Vinegar to the milk and stir it.
The milk should start curdling and you should be able to see clear white/green watery whey and the white solids or paneer.
If you do not see a watery whey (it means there is still some amount of solids), so add add more of lemon juice/Vinegar and mix it again.
Strain the mixture into a muslin cloth through a strainer.
Rinse the mixture thoroughly with cold water so that the traces of lemon juice/Vinegar is removed completely.
Wrap the mixture into the same muslin cloth and squeeze out the excess water.
If you want paneer cubes, put a heavy pan with weight on the paneer in the muslin cloth. (Simply add water in the same pan you used to curdle the milk).
This helps the excess water squeeze out of the paneer and it becomes firm.
Let it rest for minimum 60 minutes.
Cut and store it in fridge or freezer as described above or use it as required.
You should be able to make around 225-250 gms of Paneer from 1 Ltr full fat milk.