PANEER (CHEESE) - INDIAN

Ingredients:
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1 1/2 pints Milk
1/2 t White vinegar AND
1/2 t Lemon juice OR
1 c Yogurt

Method:
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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.