Mix three tablespoons of vinegar with three tablespoons of water and set aside.
Prepare a bowl with a strainer. On top of the strainer, put a muslin or cheesecloth.
Pour the milk into a heavy bottom pan over medium heat and bring it to boil.
Stir the milk and when it comes to a boil, turn off the heat and slowly add the vinegar mixture.
Stir gently until the milk begins to curdle. When the milk is fully curdled, add a glass of very cold water to stop cooking further. If the milk doesn´t curdle fully, you can add another tablespoon of vinegar mixer.
Pour the mixture into the strainer, including the cloth we had prepared. The milk solids will remain in the strainer and wash the cheese gently so that it doesn´t have the smell of vinegar.
Gather the cheesecloth and tie a knot. Squeeze gently to remove excess water.
Place it on top of a flat container with a hole; a steamer pot will be perfect for this. It allows for drainiong the water that the paneer releases.
Shape the cheese into a disk by pressing with the hand. Remove the knot and wrapped the cheesecloth flat over the paneer to create even surface on the paneer.
Put something heavy on top of the cloth to set the paneer. A pot with water will serve as a weight.
Leave it for 1 hour, then remove the cloth and cut the paneer in cubes.
