Make cheese using ingredients and equipment found in most kitchens. This boiled milk, acid-precipitated cheese is known as paneer. If made with carabao milk, it’s kesong puti. Most cheese involves bacterial acidification, rennet coagulation, and pressing.
Turn the burner off once the milk is boiling, but leave the saucepan on the element or gas grate.
Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey. The curds will be the cheese.
Mix the cheese and salt and then press again to remove any extra moisture.