Bring milk to a boil in a large pot over medium heat, stirring often. 

Add vinegar; continue to stir.

Milk will start to coagulate; continue to cook for another minute. 

Remove from heat and strain in a fine sieve, pressing out water. 

Transfer to cheesecloth and tie tightly, squeezing out any excess water. 

Place a weight on the paneer to set. 

Set aside for 2-3 hours. 

Remove paneer from cheesecloth; cut into cubes. 

Fry the cubes in oil or butter (optional). 

Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW