Heat the milk

• Pour the milk into a stockpot.
• Bring it to a gentle boil over medium heat, stirring occasionally so it does not scorch.

Curdle the milk

• Turn off the heat and stir in the vinegar gradually.
• Keep stirring until the milk separates into white curds and greenish whey.

Strain the curds

• Line a colander with cheesecloth and pour in the curds.
• Rinse the curds briefly with cold water to remove the vinegar taste, then gather the cloth and squeeze out the excess whey.

Press the paneer

• Wrap the curds tightly in the cheesecloth and place them in a tofu press.
• Press firmly and leave to set until firm and sliceable.

Cut and store

• Unwrap the block and cut it into cubes.
• Store in the fridge in water until ready to use.