How to make paneer (Indian cottage cheese) in the Instant Pot or on the stove with just 2 ingredients that's perfect in a variety of recipes.

Yields: 4

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4 cups whole milk or 2% (¼ gallon or 1 liter)

1½ tablespoons white vinegar or lemon juice

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1. Instant Pot Method: Press "Yogurt" and press the "Adjust" button to "More". The screen should display "boil". The milk will begin to boil. When it's done, the Instant Pot beeps and displays "yogt".

2. Cancel "yogurt" and turn on Saute mode and adjust to "Less". Adding a little at a time, stir in white vinegar or lemon juice.

3. Cancel Saute once the milk begins to curdle turn off the heat. Stir 2-3 times in large motions to allow bigger paneer clumps to form.

4. Pour 1-2 tablespoons water in a large saucepan. This prevents the milk from scalding. Now pour the milk into the pan . Bring it to a boil on medium heat. Stir occasionally to prevent scorching. Once the milk comes to a boil, reduce the heat to medium-low.

5. Stir in white vinegar or lemon juice, adding a little at a time.

6. Turn off the heat when the milk begins to curdle. Stir 2-3 times in large motions to allow bigger paneer clumps to form.

7. Let the mixture rest for 5 minutes for the cheese curds to set. At this point, you should be able to see the clear yellowish whey separate from the cheese curds.

8. Place a large sieve or colander over a bowl. Line it with thick cheesecloth (or use two layers). Carefully pour the curdled mix in to the cheesecloth.

9. Place the cheesecloth back in a colander and rinse it under cold running water to get rid of any residual acidic taste.

10. Pulling together the ends of the cheesecloth, twist and squeeze out the whey. (see notes for using the discarded whey). Repeat 2-3 times to get get rid of excess moisture.

11. Wrap up the paneer ball tightly in the cheesecloth and gently flatten it using your hands. Place it on a plate lined with a couple of paper towels. Place another plate on top. Now place a heavy object, like a pasta sauce jar or a heavy bottom sauce pan over the plate to weigh it down.

12. Let the paneer set for 45 minutes to an hour. After that, remove the paneer from the cheesecloth. If not using it right away, refrigerate the paneer disc in any airtight container.

13. When ready to use, cut the paneer into ½-¾ inch cubes as your liking. Store any leftover cubes in an airtight container in the refrigerator for 3-4 days, or freeze them for up to 2 months.