*Do not keep milk in high heat and boil , It will get burned in the bottom very quickly and whole milk/ paneer will get burned smell. * Simmer to low flame after adding the lemon juice and do not stir much after that. *Resting / cooling time is important before straining it into the Sieve . *Running Cold tap water for few seconds is optional , but it will remove any lemony flavor in the paneer. *Refrigeration Time for one-two hours (place any weight on the paneer) is important before cutting the paneer into desired shaped .It helps the paneer to set well. *Use SHARP Serrated Knife to cut the panner.