Saag Paneer

Instructions

1. 1

   Line a strainer or large sieve with a thin, clean dishcloth or 3 layers of cheesecloth. Place over a large bowl.

2. 2

   Pour the milk into a large pot. Bring to a boil over medium heat, stirring regularly with a wooden spoon. As soon as the milk starts to boil, add the vinegar and stir gently until the mixture starts to separate and curdle. Remove from the heat.

3. 3

   Using a ladle, carefully transfer the curdled milk into the strainer. Sprinkle the curd with the salt. Let strain for 10 minutes.

4. 4

   Seal the dishcloth around the curd and squeeze over the pot to remove any excess liquid. Set the liquid aside for another use (see note). Return the curd (still wrapped in the dishcloth) to the strainer set over a bowl and weigh it down (with a heavy can of tomatoes, for example). Refrigerate for 1 hour. When ready to serve, remove the dishcloth and dice the cheese.