Steps for preparation

Boil the peanuts milk on medium flame, and this will take up to 15-20 minutes.
Add vinegar/lemon juice and keep stirring on a low heat for 30-40 seconds.
Now, it will begin to curdle and separate from the whey (if after this time it doesn’t start to curdle add the extra tablespoon of vinegar).
Turn off the flame and strain the mixture into the muslin cloth and add 1 cup of cold water (you can save the whey if you wish).
Gather the muslin cloth and squeeze out as much water from it, twist and flatten it.
Place it on a plate and place a heavy weight over it to set for 7-8 hours.
Unwrap the paneer, cut into bite-sized cubes and add to your favourite curry or refrigerate in an airtight container.
Here, Vegan cottage cheese or paneer is ready to eat.