Bring the milk to the full boil, over a medium-high flame
Keep the Lemon Juice mixed with water- Handy
Now, once the milk comes to the boiling point- turn off the flame for about a couple of minutes time
Add in the lemon-water mix- slowly & gradually with a spoon with one hand & keep on stirring the milk gently with the other
Now, once the milk starts curdling & the whey (greenish liquid- post the milk has curdled) separates from it, stop adding the lemon mixture any further (if still remaining)
Strain the whey & the Chhena with the help of a cheese cloth & then wash it with the chilled water & squeeze out the excess water as much as is possible & hang it on a height (for the remaining water to drip out of it), for about an hours time or so
My homemade fresh Chhena/Paneer is ready now...!!!
You can use the same in varieties of your dishes: Starting from the Sweet Dishes to the Savouries or even the Sabji/Gravies, etc. with the same
