Paneer

Directions

1. 1
   Place a deep nonstick saucepan over high heat and add the milk.
2. 2
   Stir in the cream and bring to a boil.
3. 3
   Lower the heat to medium, add the vinegar, and stir until the mixture curdles.
4. 4
   The solids will separate from the whey.
5. 5
   Remove from the heat.
6. 6
   Place a double layer of cheesecloth over a strainer and pour in the paneer.
7. 7
   Gather the edges of the muslin and dip the wrapped paneer in a bowl of cold water.
8. 8
   Tie up the muslin and hang it over a bowl for 15 to 20 minutes or until most of the whey has drained; reserve the whey for another use.
9. 9
   Place the wrapped paneer on a plate and put a heavy weight on it for 10 minutes or until firm.
10. 10
    Unwrap and cut the paneer into slices or cubes.