Paneer

Ingredients

3.5 litres milk
250 ml warm water
5 Tbsp white vinegar

Method

Bring the milk to the boil, stirring constantly, over a high heat. Remove from heat. Combine the water and vinegar. Slowly add the vinegar solution to the boiled milk, stirring with a wooden spoon. As soon as the milk curdles, do not add any more. (The curd and whey will separate.)
Place three or four layers of cheesecloth in a sieve and strain the curdled milk through them. Ties up the ends of the cheesecloth and squeeze out as much of the liquid as possible. Hang it up to drain thoroughly.

Note: When adding the water and vinegar mixture to the milk, do not add more than necessary as this tends to harden the paneer.