PANEER CHEESE

Ingredients:

Method:

Method:
-------
Heat milk and stir constantly to prevent a layer of cream from forming
on the top.  Remove from heat when it boils and slowly add white vinegar
and lemon juice or yogurt.  This sours the milk.  Strain through a
muslin cloth or a double layer of cheese cloth and squeeze out the whey
(liquid).

Hang to drip dry for 2-3 hours (or overnight).  Then lay out the cheese
in a rectangle in a tray and place a weight (the more the better, but at
least 10 lbs) on it for 3/4 hour.

Cut it into whatever shape you like.