Queso Blanco / Paneer

Directions

1. 1
   Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally.
2. 2
   (I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
3. 3
   After the milk has sat at 190 for 10 minutes, I start adding the vinegar.
4. 4
   This is something you kind of have to do by sight.
5. 5
   The milk will start to curdle instantly.
6. 6
   Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.
7. 7
   *).
8. 8
   Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel.
9. 9
   The cheese will look white a rubbery.
10. 10
    Bring up the edges of the towel and tie together.
11. 11
    Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it.
12. 12
    Hang the towel from the kitchen sink or a hook over the kitchen sink.
13. 13
    Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
14. 14
    About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
15. 15
    This cheese keeps in the fridge for several days or in the freezer indefinitely.