Paneer (Indian Cottage Cheese)

1 1/2 pints whole milk
1/2 teaspoon white vinegar or lemon juice

Heat milk ad stir constantly to prevent skin from forming on the top. When it boils, remove from fire and add the vinegar/lemon juice slowly. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). Hang to drip dry for 2 or 3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs.) on it for 3/4 hour. Cut it into 1 inch cubes.