Indian Paneer Cheese

• 2 liters cream or 2 liters milk
• 1 cup white wine vinegar
• 1 piece muslin

1. In a heavy saucepan bring cream (or whole milk) to just boiling.
2. Remove from heat and slowly add vinegar.
3. Stir and leave to crdle (aprox 5-6 min).
4. Pour through a colander lined with muslin and allow to drain.
5. ball up in muslin and squeese remaining curd and refridgerate.
6. Chop cheese into large cubes it is now redy to use in your curry.

liters cream, white wine vinegar, muslin

Taken from www.food.com/recipe/indian-paneer-cheese-41322 (may not work)