Paneer

Boil milk then turn off the heat.

Add vinegar and stir for about one minute.

Drain the curdled milk over a cheese cloth covered colander.

Immediately pour cold water over the curdled cheese to get rid of the vinegar smell.

Squeeze out the excess water.

Place on a flat colander with heavy weight (5 lbs) on top to flatten the paneer. Leave for 3-4 hours.

Refrigerate.