First, make the paneer: Bring 4 cups of whole milk to a boil in a large pot. Reduce the heat and add 1/4 cup of lemon juice or white vinegar. Stir gently until the milk curdles (separates into solids and watery liquid). Strain the curdled milk through a cheesecloth and rinse with cold water. Squeeze out excess water and press the paneer for at least 30 minutes to remove remaining moisture. Cut the pressed paneer into cubes and lightly fry them in 1 tbsp of ghee until golden brown. Set the fried paneer aside.