Vinegar-Set Paneer Crumbles with Cucumber Raita Dip

Steps

1. Wash a heavy pot, slotted spoon, colander and thermometer well, and line the colander with clean cheesecloth set over a bowl.
2. Stir the cider vinegar into the cold water and set it aside; this mixture is the curdling acid.
3. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C) on the thermometer.
4. Take the pot off the heat and stir in the vinegar mixture a little at a time. Within a minute, white curds clump together and separate from a clear, yellow-green whey; if the whey still looks milky, warm it briefly to 190°F (88°C) and stir gently.
5. Let the pot rest off the heat for 10 minutes so the curds firm up.
6. Ladle the curds into the cheesecloth and let the whey drain for 5 minutes, then rinse the curds briefly with cold water to soften the vinegar taste.
7. Gather the cloth, twist out excess whey, then set the bundle in the colander over the bowl, cover, and refrigerate at 40°F (4°C) or below for 30 minutes to finish draining.
8. While the paneer drains, make the raita: stir the yogurt, cucumber, mint, cumin and the salt together in a bowl and chill.
9. Unwrap the paneer and crumble it with your fingers into fresh, soft crumbles.
10. Divide the paneer crumbles, raita and carrot sticks among four plates. Refrigerate leftover paneer promptly in a covered container and use within 3 days; do not age it.