Prepare a muslin cloth over a big bowl and set this aside
Pour the milk into a large saucepan and big this to a boil, gently. Stir the pot continuously and keep watching the pot to make sure it doesn't overflow
Once the milk is boiling, add the juice of the lemons roughly 1tbsp at a time. The amount you need will depend on the acid in the lemons itself. Stop adding the lemon juice when you see the solids rise to the top and clump together
Pour the contents of the saucepot into the prepared bowl lined with the muslin cloth then lift up the muslin cloth to drain off the liquid
Tie the muslin cloth to your kitchen tap to drain off, or tie around a wooden spoon that extends over a bowl to allow it to drain off.
Let this drain for a minimum of 3 hours, up to 8 hours
After draining, remove the contents of the muslin cloth and turn out into a bowl or plate
If making paneer, shape the contents into a ball or slab . You can also use the muslin cloth to do this shaping, but baking paper works well. I place a saucepan over the top to flatten the top. Let this shape overnight in the fridge, then use in your favourite paneer recipe
If making chenna, gently knead the contents of the muslin cloth until you make a smooth dough like ball. If you want to create a a bit more stability in the chenna you can choose to add some cornflour to help maintain the chenna. Once the ball is ready, the Chenna is ready for use