Juice both lemons and set the juice aside. You should have roughly 1/2 cup of juice.

Pour the milk into a large, heavy sauce pan over medium-high heat. Stir and scrape the bottom of the pan frequently until the milk begins to foam and come to a boil.

When milk is foamy and bubbling lightly, turn the heat down to low and set a timer for 5 minutes. Continue stirring to prevent the milk from boiling over.

When five minutes are up, pour in the lemon juice and stir. The curds should begin separating from the whey. Continue stirring and turn off heat.

Place the cheese cloth into a large colander and pour the curds/whey into it.

Gather the ends of the cheese cloth to drain the whey from the curds.

Hang from the sink faucet and let them continue to drain for 20-30 minutes.

When the whey has drained, move the curds and cheese cloth to a cutting board. Keep the curds wrapped and slowly press them into a solid disc. 

Fill up a pot with water and place it on top of the disc for about 2 hours. This will help solidify the paneer.

When this is done, the cheese is ready to be used however you like!