Paneer

Milk              500 ml.

Thick curd       3 tbsp.

Boil milk in a pan.

Let it boil.

Add  curd and continue boiling in medium heat. Milk will curdle.

Pour the curdled mixture onto  a  sieve or even a tea strainer and let it stand for a while.

Alternatively, tie the paneer in a thin cloth and hang it in a dry place.

Remove paneer from cloth/strainer and squeeze excess liquid.

Use this paneer for various recipes.