Easy Goat Cheese Or Paneer Cheese - milk

Method

• 1. Pour 1/2 gallon of milk into a stainless steel sauce pan or stock pot*.
• 2.Heat milk on medium to medium low heat up to 170 degrees F and turn off the heat add lemon juice or white vinegar. Stir well - the cheese curd will form right before your eyes.
• 3. Add salt to curd in pan and let set for 20 minutes. *You can adjust salt to your taste.
• 4. Drain whey (liquids) from cheese. I do this using a cheese cloth or a loose weave tea towel lining a colander. You will discard the liquids - and you will reserve the curds that are in the cheese cloth.
• 5. Draw the corners of tea towel together and tie with a string and hang cheese to finish draining for 10 to 15 minutes - or you can drain longer for a drier cheese.
• 6.You can press this cheese into any mold or set a cooking brick on your cheese bag until curds knit together. Just make sure to unwrap it after about 20 minutes so cloth does not sick to cheese.
• 7.You can spice your cheese with chili peppers, basil or any herb blend.
• 8.Store in fridge - it will last for about 2 weeks
• * Do not use an aluminum pan - it will leach into cheese causing a bad taste - and I've also read that it can cause health problems.