Paneer or Cheese

Quantity and Ingredient

• 1 1/2 pints Milk
• 1/2 t White vinegar AND
• 1/2 t Lemon juice OR
• 1 c Yogurt

Method

1. Heat milk and stir constantly to prevent a layer of cream from forming on the top.
2. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk.
3. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
4. Hang to drip dry for 2-3 hours or overnight. Then lie out the cheese in a rectangle in a tray and place a weight (more the better, but at least 10 lbs) on it for 3/4 hour.
5. Cut it into whatever shape you like.