Queso Blanco (White Cheese or Paneer)

Heat milk in a glass or stainless steel (not aluminum) pot, being careful not to scorch. When temperature reaches 180 to 185 degrees, add vinegar. Stir for about 10 minutes. The curds (solid) should now be seperated from the whey (liquid).

Pour it into a colander lined with cheesecloth. Mix in the salt. Tie the four corners of the cloth together and hang it to drain for a few hours. When all liquid is drained, remove cloth, wrap in plastic wrap, and refrigerate until ready to use.

Keeps for a week or two.