Paneer

Directions

1. 1
   Boil milk. Remove off of the high heat and let stand for a minute. Slowly stir vinegar over the milk. Wait for the milk to curdle.
2. 2
   Gently strain out the curds in a small-holed colander to separate the whey from the cheese curds. Keep the curds in the colander and place a napkin over the top of the paneer. Place a light weight (like a glass bowl or plate) on top of the napkin. This constant pressure will help consolidate the paneer curds together.
3. 3
   Keep the paneer at room temperature for 4-5 hours.