Paneer (Homemade Cheese)

Directions

In a pot, bring the milk to a boil, but do not let it scorch.

Add the vinegar.

Let the mixture separate completely, a few seconds.

Strain the mixture through a cheesecloth.

Twist the cheesecloth to squeeze out the liquid.

Set the cloth on a flat surface and weigh down with a large saucepan filled with water to the top.

Let sit until all the liquid is gone and a firm cake is formed, 1 to 1½ hours.

Cut the cake into 1-inch cubes.

In a pan, lightly sauté the cubes in vegetable oil.