Paneer (Cottage Cheese)

Paneer (also called cottage cheese) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It is an acid-set, non-melting farmer cheeser made by curdling heated milk with lemon juice, or vinegar, or any other food acids. For me, its taste is mixture of Vietnamese tofu texture and cheese flavor. It is a healthy cheese to me, and very easy to make.
I. Ingredients:
- 2 litres full cream fresh milk (bottle kind, not tetra-pak carton UHT milk)
- 200 ml cooking cream (not whipping cream)
- 80 ml vinegar
- some ice cubes

II. How to do:
1. Prepare a wet muslin cloth (since it's easy to leak water), and put it on a pot.

2. Pour milk and cooking cream in to the pot, and cook it with the medium heat.

3. When it comes to the boiling point, gently pour in the vinegar and slowly stir it, and it begins to curd into lumps. After pouring the vinegar and stir gently for not more than 2 minutes, you put some ice cubes in to it (for keeping the paneer soft). And take it out.

4. Pour the mixture on to the wet muslin cloth.

5. Twist it securely, then use a spatula to press any remaining water out.

6. Put the paneer on to a rack with holes, and use a heavy thing to press on it for 2 hours (usually 1 litre milk needs 1kg weight on it).

7. After 2 hours, take it out, put it in a box and submerge it in the water,  store in the refrigerator. Note: Do not freeze it. Just keep it cool in the refrigerator.
Bon Appetite!