How to make paneer at home like the packaged ones?
You probably need a (small) cheese press and a proper cheese cloth. My attempts to improvise using chopping boards never drained well enough giving the effect you describe. It also doesn't brown nicely when you cook it, if it's too wet. When properly pressed it will cut into better pieces. 

You also need to press with some force for quite a while. Recipes can be optimistic (or assume better quality equipment than I have).