Paneer is an Indian cottage cheese that is used in many recipes. It is easy and simple to make paneer at home by separating milk solids (curds) from the whey.
Pour milk in a saucepan and boil in a medium flame until it comes to a rolling boil and starts to foam and rise. Keep stirring in between to avoid the milk sticking to the bottom of a pan.
When the milk starts rising turn off the heat and immediately add vinegar. Mix gently.
You will notice the milk solids (curds) start separating from the whey. If it is not separating add extra vinegar and allow the milk to sit for 5 - 10 minutes without disturbing.
Line a colander or strainer with cheesecloth or muslin cloth or any clean thin cloth and pour the curdled milk slowly. Rinse the milk solids with cold water gently, this process is to take off the vinegar smell.
Gather the corners of a cheesecloth and squeeze out the whey from milk solids 3 to 4 times. You can also make a knot on the cloth and hang it for 30 minutes to remove excess whey.
Wrap the milk solids tightly with a cheesecloth and place it on the wide plate. Keep heavy object on the cloth for 30 minutes. I used tomato puree can to press the milk solids.
After 30 minutes unwrap the cheesecloth and check for the paneer. If it is firm cut into small cubes and use it, or it is in a soft and crumbly texture, wrap it again in cheesecloth and place a heavy object and set aside for another 30 minutes.