A traditional fresh soft cheese common in South Asian cuisine, often served in a sauce as a fish or meat substitute
Heat the milk and salt to 80 degrees C
Take off the heat.
Add the acid 5ml at a time, stirring after each addition until the milk separates into solid curds and a green tinged watery whey.
Strain over a muslin cloth.
Rinse the curds with water.
Squeeze to remove all moisture
Shape the paneer in a container and press under a weight until set.
«Lemon juice can be substituted for vinegar however it does not have as strong an acid content so more may be needed. If desired the pressed paneer can be soaked in iced water for 2 hours to improve texture & appearance »