In a big stainless steel pot, add water and the two gallons of milk. Bring the milk to a boil. By adding water at the first, the milk will not stick to the pot.

Now add vinegar and let the milk curdle. Make sure you the see milk separating and all you see is clear whey. If not then add a little more vinegar to it and stir.

Strain the whey and crumbles using a muslin cloth. Using cold water wash the paneer thoroughly so that the paneer doesn't have the taste of the vinegar. Squeeze the excess water out and put it under the heavy weight.

This will help to get the remaining water out and also for the paneer to come together. Let it sit for 45 minutes to an hour.

Take it out and put it in the fridge for a little bit. Then cut them into cubes or rectangles, however you like to cut it. Your paneer is ready, free of preservatives and fresh.