Paneer (Cottage Cheese)

1. Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.

2. Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.

Cook's Notes:

To avoid sticking of the milk to the pan during the process of boiling, add two tablespoons warm water to the pan before pouring in the milk.

If you don't have a heavy-bottomed pan for boiling the milk, feel free to use the microwave.

Paneer cubes are extremely soft and should be cut at least half inch thick.