Instructions: Well, the "paneer" I make from yogurt cheese isnt the real stuff, which I also make, but its easier when I dont have a lot of time on my hands.

Instead of making the yogurt cheese in my yogurt strainer, I hang it in a clean, new knee-high nylon stocking (yes, it works really well). After a few hours hanging, I cut the ball down, and press it between two plates, with something really heavy on top of the first plate (usually my full Brita filter). After letting that sit a couple hours, I cut open the stocking, and there you go... some pretty solid, paneerish cheese. I prefer to make it from scratch, but sometimes I dont have milk around, and I almost always have some yogurt cheese hanging around.

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