Easy Goat Cheese or Paneer Cheese

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.