Paneer (Cottage Cheese)

Ingredients 

1/2 gallon 2% milk

2 tbsp lemon juice or white vinegar

Method 

Heat the milk till it boils & rises

Lower the heat to medium

Add lemon juice and stir well

You will notice the milk starts to coagulate

Keep on heat for 5 more minutes till all the milk coagulates and water separates

Place a Muslin cloth in a sieve 

Pour the mixture into it so that the water drains and the coagulated paneer remains.

Tie the ends of the cloth together tightly and leave it  in the sieve overnight for all the excess water to drain

Next morning you have fresh homemade paneer! 

Yields: 350gms