Ingredients:

• 2 litres of whole milk 3.5%

• 1 cup Yogurt 3.8%

Method:

1. In a large pot, add milk and bring the milk to boil. Stir occasionally to prevent from burning.

2. Once the milk comes to a boil turn of the stove, immediately start adding the yoghurt in 3 batches and stir each time.

3. Stir the milk continuously until it curdles.

4. Once the water separates, then drain the curdled milk over a cotton cloth-lined over a colander.

5. Squeeze off the excess water and keep weight for 1 hour.

6. After one-hour paneer will be ready, cut into cubes or desired shape.

Tips:

1. Curdled milk will be very hot so be careful while squeezing.

2. Don't over squeeze the paneer and don't keep any heavyweight on it.

3. If the milk doesn't curdle after adding 3rd round of yoghurt then quickly boil the milk again and immediately turn off the stove.