3 Litres full cream Milk

(low fat can be used but you won’t get as much cheese)

400ml Cream

1 cup Yoghurt

Ice Water

 

 

Put the Milk & cream in a heavy based Saucepan & Heat add Yoghurt & bring to almost Boil

(but dn’t let it boil)

 

Simmer 1-2 minutes 

Stiring untill the curd & whey have split once they have completley split use a slotted spoon to ladle the cottage cheese  on to a colander with either Cheesecloth or a new  chux dishcloth to drain.

 

Once it has drained for 10 minutes place is a basket with some kind of holes that allow further draining eg

a ricotta basket or the flat metal part of a steaming basket wrap the muslin or chux around it & place a heavy object on top....a mortay & pestel is purfect & let it sit for about 1 hour 

After 1 hour unwrap your paneer cut into cubes & strore refrigerate for about a week unlike mozarella it wont melt so it is perfect for dropping in soups or hot dishes