Paneer

Directions

1. 1
   Line a colander with a triple layer of cheesecloth and set in the sink.
2. 2
   Bring the milk and salt to a boil in a large saucepan over medium-high heat.
3. 3
   Stir in the vinegar or lemon juice.
4. 4
   Reduce the heat to low and cook until the milk curdles, about 30 seconds.
5. 5
   Pour the milk mixture through the cheesecloth and let the curds drain for 10 minutes.
6. 6
   Pull the edges of the cheesecloth together to form a pouch and twist the pouch to squeeze out as much liquid as possible from the cheese curds.
7. 7
   Place the taut, twisted cheese pouch between two large plates.
8. 8
   Weigh down the top plate with a heavy Dutch oven, heavy cans or brick.
9. 9
   Set aside at room temperature until the cheese is firm and set, about 30 minutes.
10. 10
    When the cheese is a firm block, cut it into 1-inch cubes.
11. 11
    At this point, the cheese can be refrigerated in an airtight container for up to 1 day.