Ingredients
- 4 cups whole milk
- 1/4 cup vinegar
Method
Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through muslin cloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it . Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer paneer.
Remove the paneer from the cheesecloth, and cut into cubes.
