Adapted from Vij's At Home
Yield: 10 oz

1/2 cup water
2L whole milk
1/4 cup white vinegar

  1. Place water in a large heavy-bottomed pan.
  2. Slowly add milk.
  3. Turn the heat to medium and bring the milk to a boil. This will probably take about 20 to 30 minutes.
  4. As the milk nears the boiling point, watch it very carefully with vinegar in hand.
  5. The milk will start to rise in the pot. Once it has risen 3 inches, turn off the heat.
  6. Swirl in the vinegar (do not stir in). The milk will stop rising, and solids will begin to separate from the liquid. Allow mixture to sit for 10 minutes until the liquid is completely separated from the solids.
  7. Line a fine-mesh sieve with triple-layered cheesecloth and place it in the sink.
  8. Strain the milk mixture through the cheesecloth, leaving the paneer in the sieve for about 15 minutes to drain completely.
  9. Using your hands, gather the edges of the cheesecloth, bringing them together above the paneer. Enclose paneer tightly in the cheesecloth by twisting the gathered edges against the paneer to seal out any air. Tie the gathered ends into a double knot.
  10. Place wrapped paneer on a large plate with a weight on top to flatten the paneer to about 2 inches thick, pressing out any remaining water. Allow paneer to sit for 1 hour.
  11. Unwrap paneer and place on clean plate. With a large sharp knife, cut paneer as desired.
  12. Can be used right away or can be kept, uncut and tightly sealed, in plastic wrap or resealable plastic bag, refrigerated for up to 4 days.