Homemade Soft Paneer

In a large pot over high heat, bring 2 L full fat milk to a gentle boil, stirring occasionally.

Turn off the heat and let the milk rest for 30 seconds.

In a small bowl, mix 3 tbsp white vinegar with 1/2 cup water to dilute it.

Add the diluted vinegar mixture to the hot milk 2 tablespoons at a time, gently stirring in one direction until the milk curdles completely and the greenish whey separates.

Pour a generous splash of cold water into the pot to stop the cooking process and keep the curd soft.

Line a colander with a double layer of cheesecloth or muslin cloth and pour the curdled milk through it to drain the whey.

Gather the edges of the cloth, gently tie a knot, and let the remaining water drip off naturally for a few minutes.

Then 3 min of waiting

Place the bundle on a flat surface, flatten it gently, and place a heavy weight over it to press into a block.

Then 25 min of waiting

Do not press for more than 30 minutes, or the paneer will lose too much moisture and become hard.

Remove the weight and unwrap the soft paneer block, then slice into cubes or use as desired.