Homemade Cottage Cheese

Mix Citric Acid with water, warm if necessary to dissolve. Bring milk to a simmer wile stirring and mixing in the dissolved Citric Acid. When milk fully curdles turn off heat and cover for 3 minutes. Place into cheese cloth and drain out whey, washing outside of cloth as needed. Press curds under heavy weight for 4 hours draining off whey. Cottage cheese is ready for use. This form of cottage cheese is commonly known as paneer in India.