Homemade Indian cream cheese from curdled milk, pressed and optionally fried.

Steps

1. Bring milk to the boil and add salt.
2. Remove from the heat and mix the yoghurt into it.
3. Stir gently until all the milk curdles.
4. Place muslin over a colander and pour the curdled milk into it.
5. Draw the muslin bag and squeeze gently to remove water (whey).
6. Shape the cheese into a round or a rectangle and place a weight on it (a saucepan filled with water can be used). Leave for 1 1/2 hours.
7. To cook; cut into small cubes or rectangles and deep fry to a golden brown.
8. Fry carefully as the paneer tends to catch and burn. Add to various vegetable dishes before serving. Paneer is used to make one type of Ras Gulla.