Heat milk on medium heat until bubbles form on top

Add 4 tbsp. lemon juice and mix until it starts to curdle. Wait a few seconds and if it doesn't curdle add more lemon juice until the curds and the whey starts separating

Line a stainless steel colander with a cheese or muslin cloth

Pour the curdled mixture into the cloth and allow all the whey to drain out

Add the herbs, chilli, salt and spices. Mix well

Bring the ends of the cloth together and squeeze out the excess whey. Wrap it into a neat little bundle and place something heavy on top, I use a heavy pot. Set aside for 30 minutes

Cut into cubes. Paneer can be frozen