Heat the milk in a saucepan over medium heat till it comes to a boil.
Take the pan off the heat.
Add 2-3 tbsp of lemon juice and mix gently. Allow the milk to rest for 2-3 minutes.
Put the pan back on medium heat. The milk will begin to curdle.
When you see the whey or the greenish liquid, take the pan off the heat.
Gently stir the mixture with a spoon or spatula. Curdled milk will gather up into lumps.
Drape a colander with a cheesecloth.
Pour the curdled milk mixture into the cheesecloth.
Wash the paneer or chenna under running cold water. This stops the paneer from cooking further and also removes the lemon juice or vinegar.
Gather the ends of the cloth and squeeze the chenna gently to remove excess water.
Place the chenna with the cheesecloth in the colander again. Cover the chenna with the cloth.
Put a small flat lid or plate on top of the bundle of covered chenna. Place a brick or something heavy over it. This helps to remove the excess water faster.
Leave for about 30 minutes.