by Rita Jamshed Kapadia
Topli Panir made with regular yogurt
Recipe
4 cups Milk
1 1/2 cup yogurt
2 tsp salt
Method
Mix the yogurt and the salt till blended
Place a large sieve in a bowl as shown with a moistened cheesecloth in it.
Boil the milk, pour in the yogurt mixture, and turn down the stove to a ow
See the mixture to curdle. Shut off the heat immediately.
Drain the mixture into the cheese basket
Now transfer the cheese (still in the cheesecloth) to the mould
Once the paneer has cooled a bit (15 minutes or so), cover it with the hanging over moist cheesecloth on each side.
Put a bowl under the mould when you put it in the fridge because it will continue to drain.
Place it in the fridge for at least six hours. For best results, let it rest overnight.
Cut into pieces and enjoy!
