Don't try to make skimmed paneer using non-fat milk. Less fat in milk will give paneer a crumbling texture and will not hold into shape.
- Heat milk and stir constantly to prevent a layer of cream from forming on the top.
- Bring it to boil.
- Slowly add white vinegar or lemon juice. This sours the milk.
- If the milk does not curdle add a little more of vinegar or lemon juice.
- When the milk is completely curdled, strain it through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
- Hang to drip dry for 2-3 hours. Cut it into whatever shape you like.
- To store paneer for longer time, you can deep fry it to a brown and store in freezer in a freezer bag.