1 quart milk 1/2-cup yogurt.
Punjabi paneer is prepared with yogurt.
Boil milk in a pot.
When milk boils add fresh yogurt.
Stir until the milk plain yogurt.
Drain out the water through a fine muslin cloth.
Tie for sometime, press the cloth and remove paneer.
For the cube paneer: put a weight over the cloth and leave aside until required. Cut into pieces and use.
For the cottage paneer (cheese) plain yogurt milk with lemon juice or tarter powder instead of plain yogurt. When the paneer pieces are ready fry them and keep them in warm water for five minutes. Drain the water and use as cottage cheese.