Mint Paneer

Note:I made enough for a small
 dish feel free to double the recipe.
for plane don't add the herbs and spices.

3 cups milk
1 teaspoon salt
3 tablespoons vinegar
1/8th cup water
cheese cloth or unused clean scarf.
1 large and 1 small bowl
strainer
1 teaspoon dry mint
how2:
prep the strainer into the bowl followed by the cloth, i used a unused hijab cloth and folded it in 1/2 then placed it over the strainer. in a small bowl add
In a pot add milk, leave on med-low heat stir to make sure it it does not burn in the pot.
add the mint , salt. keep cooking and stirring  you will notice it starting to froth as it comes closer to boiling.
keep stirring until it boils.
once it boils add the vinegar in slowly, the cheese curds will form. once they form give it another 1-2 on low heat.
pour the mixture into the scarf/cheese cloth with the strainer to remove extra liquid.
wash the cheese quickly in some warm water, this removes any bitter taste vinegar may give.
push the fabric around the cheese forming a ball, tie the cloth leave in the strainer or tie to sink to allow it to drip.you may leave it in strainer with a plate or something heavy on top to remove extra liquid.
place in fridge allow it to rest until the cheese feels firm  when you touch the cloth.
remove cheese from the cloth cut up and cook with it as you like. You may fry it grill it add it to your curry sauce.

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