Home made Cottage cheese

Necessity is a mother of invention, this phrase was perfect for my situation in which I was stuck in . but off-course I did not invent but I had to search for the ways. When I shifted to Goa from Delhi I was not very familiar with the area were we took the house, my house is out of the city on a hilltop, so even if I have to buy a match box I have to travel 5 km for one side. So when I shifted i was struggling with the local language people understanding little Hindi  and whenever I visit the market I end up buying some other stuff rather than which I was suppose to take but when it comes to my families health I dont want to compromise, My son is very much fond of eating cottage cheese ( Paneer) In Delhi it was easily available on Mother-dairy booths or even at the local market , but here since the distance is too far to go to market I have to be dependent on my husband and more over quality of the product. I saw the paneer in local shop but it was local made and I was not sure of the quality and with milk and protein products is a big NO for me for any compromise. So my husband told me why dont you make Paneer at home , I had never done this before because I never thought in my weirdest of dreams that for such simple thing I even have to think, but then what to do . My maternal instincts pushed me and I called my mother to ask how to make paneer and she told me how to do it.before marriage I used to see my mother making Paneer out of Torn milk.. and so next day I called my milk man to give 1 ltr extra milk

So here is my mothers recipe...

Ingredients :-

• Milk - 1 ltr ( Full cream)
• White Vinegar - 2 tbsp
• Water 1/2 Glass
• Corn flour - 1 tbsp
• Clean Cloth - 2 

Procedure :-

• First boil the complete milk , once done take out the upper layer of the cream.
• Now in a glass of water add the vinegar.
• Let the milk cool down for next 5 minutes.
• then add gradually the mixture of water and vinegar and keep on staring slowly.
• after few minutes you will see the milk has started to torn .
• Once its done completely , keep it aside and let the torn milk cool down completely.
• Once cooled sieve the milk in a muslin cloth and tie it .
• Do not squeeze it or else the paneer will become hard.
• Hang the cloth for next 1 hour.
• Now after 1 hour just take out the paneer and spread it even on a neat thick cloth and rub but slowly with you fist .and slowly add the corn flour to it it works as a binding agent. 
• and keep on smashing softly with your fist for next 5 minutes .
• Now make a rectangle shape of paneer on the cloth only and cover it and press it with your body weight and then keep something heavy on top of it for next 10 minutes .
• Now keep the cloth in the refrigerator for next 30 minutes.
• after 30 minutes take it out of the refrigerator and open it softly  taking out the paneer and cut it into desired pieces .
• Your soft and creamy home made paneer is ready.