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Paneer ( Dairy )

1 litre full cream milk
1 cup yoghurt
1/4 cup white vinegar

Bring milk to a rolling boil in a large pan. Add yogurt and stir. Add vinegar from the sides taking care that he milk does not boil over. Reduce heat if it starts to boil over. Simmer gently on low heat till all the milk has seperated. Remove from heat. Let stand for five minutes. Strain through a double cheese cloth/muslin. Weigh down for five minutes. Keep refrigerated.