Home Made Cottage Cheese / Paneer

                                                 Home made Paneer

Full Cream milk....  1/2  Ltr.

Curd ... ½ cup

     Boil the milk and when it becomes to rise, add curd.

The milk will begin to curdle.  Stir the milk when its curdling.

When it curdle completely, immediately remove and strain by using kitchen cloth. ( store this strained whey water .... It  can be used while kneading roti dough.)

 keep it on a flat plate.  Place some weight on top of it.  ( you can use Chapathi kallu )

After half an hour, your Paneer is ready to cut into your desired shape.

Storing:    soak the paneer block  in water in a bowl and keep in the fridge.  This way the paneer does not become hard.   Soak the paneer in warm water and use.