Hi amanpreet, start by boiling 2 liter milk and add in 3 or more tbsp of curd for it to curdle. You have fresh paneer, now tie that in a muslin cloth and sqeeze out the whey water. I set aside for 30 mins. In a blender add in this paneer and 1/2 cup of curd. Blend well to get as smooth texture as possible. Line a sieve with a cheesecloth and pour the mix in it. Leave it in the fridge for 48 hours. Discard the water collected. Store in an airtight jar for max 10 days. If you use vinegar or lemon to curdle, wash the paneer under running water. You can also use store bought paneer. But the taste and flavour will differ from store bought cream cheese.