Boil milk on medium heat in heavy bottom milk pan .It will take 10 to 15 minute to boil at laste 10 minute keep stirring the milk in between to avoid burnt at the bottom of pan.
Once the milk comes to a boil and start to rise, add lemon juice and keep stirring until the milk has curdled completely.
If it doesn't curdle then add some more lemon juice 1 to 2 tsp and stir again it curdle completely in low flame.
Turn off the stove .Add ice water or add ice cubes to the milk pot and set aside for 3 to 4 mins.
Strain this mixture in a cheesecloth(muslin/cotton cloth)and collect the Crumbled paneer or Chenna
Wash the collected chenna or paneer with fresh water to get the lemon juice and flavour out of it.
Wrap the cheese cloth and squeeze tightly to remove excess water from the chenna and make knot
Hang the cheese cloth for 20 to 30 mins to remove the excess water.Make sure the chenna is not completely dry.
Remove the knot and give gentle squee.Open the cheese cloth .The channa should be moist and nice crumbled round shape