Paneer and Adygei cheeses

Heat 2 liters of milk to 80-85 degrees and turn off the stove.

Gently stirring, gradually pour into the milk:

• either 30 g of 9% vinegar diluted in 70 g of water;
• or 6 g of citric acid diluted in water.

Cheese and whey will start to form. Stir slowly periodically.

When the whey turns a light green color, start transferring the cheese to a mold using a strainer.

The average cheese yield is 15%-20% of the amount of milk. Using vinegar will give a higher yield.

If you are salting the cheese, sprinkle half a teaspoon of salt when flipping.

For Adygea cheese, flip after 1 minute, then again after 5 minutes, and finally overnight.

For Paneer, press for 30 minutes. No need to flip.