Boil 1 litre milk and add curd to the boiling milk.

Continue heating, stirring until milk completely curdles and you could see the whey water getting separated completely. Whey should be a clear liquid, not milky. Switch off the stove and add ice cubes.(Ice cube help in separating the curd faster also stops curdling process to ensure soft results).

Now take a cheese cloth or thin dupatta and strain. I did this with the cloth over a metal strainer and a bowl below to collect the whey water.

Squeeze the excess water gently and hang it above the sink(or in the sink tap).

Let the excess water drip completely. Just 30 mins is also enough. Do not let it dry as it will be hard to level and press to shape, it will crumble. There should be some moisture.

Flatten without breaking the chenna mass much and gather the cloth in the sides tightly so that the cloth is in the side ways. The cloth should hold the shape, not be let loose. So make sure it is tightly holding shape. Place it in a flat platform  and keep a flat weight over it. I used an iron dosa pan and a pestle to press the paneer for setting it. More weight, good setting and texture..

Wait for 2 hours (depends on how much weight you put) to set it. Take out the block of paneer and put it in ziploc and refrigerate for an hour. Then cut into stripes using knife.

Then cut into small cubes and store in the fridge (do not freeze) in a ziploc. (Use within 2-3 days). Soak in hot water for 10 mins before using for soft texture.