In this video I show you how to make paneer at home using a paneer maker mould, so you can get that clean, store-style square block without doing the old “heavy stone/books” jugad. I start from the basics—boiling 1–2 liters of full-cream milk, curdling it with lemon juice or vinegar, and waiting until the whey separates properly. Then I strain the chenna using a muslin/cheesecloth placed inside the mould, and I quickly rinse it with cold water so the paneer doesn’t carry that sour lemon/vinegar taste. After that, the main part is pressing. I fold the cloth, place the presser lid, and tighten the screw/weight depending on the mould design, so the pressure stays even from corner to corner. That’s the trick to getting uniform texture and a firm paneer that doesn’t crumble when you cut it or fry it. I also talk about why I prefer stainless steel moulds—easy to clean, better hygiene, and the drainage holes make the whey come out neatly. Finally, I let it set 30–60 minutes and chill the block in cold water before slicing for the best finish.