Paneer (Pressed fresh cheese)

Place a deep nonstick saucepan over high heat and add the milk.
Stir in the cream and bring to a boil.
Lower the heat to medium, add the vinegar, and stir until the mixture curdles.
The solids will separate from the whey.
Remove from the heat.

Place a double layer of cheesecloth over a strainer and pour in the paneer.
Gather the edges of the muslin and dip the wrapped paneer in a bowl of cold water.
Tie up the muslin and hang it over a bowl for 15 to 20 minutes or until most of the whey has drained; reserve the whey for another use.

Place the wrapped paneer on a plate and put a heavy weight on it for 10 minutes or until firm.
Unwrap and cut the paneer into slices or cubes.