PANEER (CHEESE)

Instructions

1. 1

   Heat milk and stir constantly to prevent a layer of cream from forming on the top.

2. 2

   Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk.

3. 3

   Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).

4. 4

   Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 34 hour.

5. 5

   Cut it into whatever shape you like.