Boil milk in a wide pan without adding any water.

Once the milk boils add the curd and keep stirring.

It will start to curdle. If it doesn't curdle we can add some more curd. If you are using lime or vinegar it will curdle fast.

Keep stirring till the milk is completely curdled and water is separated.

Line a muslin cloth in a sieve and drain the curdled milk.

Wash with cold water to remove lime smell if you are using. Normally also you can run with cold water to easily handle and squeeze the excess water.

Bring together the muslin cloth and allow it to hang to remove excess water for half an hour.

After that flatten the Paneer in plate and place some heavy object on it. I used my pressure cooker loaded with some pulses to add weight. you can use the hand mortar or Iron dosa pan.

Allow it to set it for atleast 3 hours. You can leave for longer time too.

We can refrigerate the flatten paneer in fridge before cutting to get neat slices with crumbling.

Slice the paneer and use it for any dishes.