Take a deep, heavy bottom pan and add 2-liter full cream milk to it.
Boil the milk on a medium flame and keep stirring.
When the milk comes to a boil, add vinegar water to it and stir the milk very well. Keep the flame on low.
Milk starts curdling.
When the milk solids separate from the whey, quickly turn off the flame. (you can add more vinegar if needed)
Pour the curdled milk into the cloth, which is placed on the colander.
Further, pour a glass of water on it to remove the vinegar flavor.
Gather up the corner of the cloth and make a bundle and squeeze the excess water.
Place the paneer bundle on the steamer plate and cover it with another flat plate. Then place a heavyweight on it and rest it for 1 hour.
Remove the paneer from the cloth & Cut it into cubes or any shapes you like.
Homemade paneer or malai paneer or Indian cottage cheese is ready to use.