1 litre                                  Milk

As necessary                     Vinegar

As necessary                     Salt

1.     Boil the milk to boiling point.

2.     Add in the vinegar little by little and stir the milk slowly.

3.     Stir it till whey separates and pour the whole into a clean thin cloth.

4.     Then tie loosely and hang till most of liquid drains off.

5.     Keep the bag under a heavy weight for half an hour or more.

6.     Once it is done cut into cubes.

7.     If you want the paneer to be crispy, fry it.

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Indian Cottage Cheese.