Evaporating the milk to thick consistency is a must step to follow , it has to boil at least 10 minutes.
Squeezing the water content properly once you get chenna.
Also when you roll the chenna with tight cloth at one place you get thick paneer and somewhere thin cubes so to attain even thickness I have used this sieve technique.
Also when you make at home there wont be any waste imperfect shapes at last you get the satisfaction that your effort is indeed worth.