PANEER (COTTAGE CHEESE)

Servings: 3-4

INGREDIENTS
Whole milk - 2 liters
Heavy cream - 200 ml
Vinegar - 80 ml
Ice - 1 glass

PREPARATION
1. Add milk and heavy cream in a pot and boil.
2. When the milk starts to boil, add vinegar. Turn off heat and slowly stir for a few seconds while the milk curdles. Then, add cold water or ice.
3. Drain the whey and collect the cheesecloth together with the coagulated milk shreds tightly (see video).
4. Place it on a cutting board and keep a heavy object on top of the cheesecloth for about 30 minutes.
5. Serve fresh, cut into cubes for cooking, or refrigerate in a air tight container for later use.

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