in order to squeeze out moisture from the curds. The more you squeeze, the firmer will be the resulting paneer. Shape the paneer, still in the cheese cloth, into a block, wrapping it tightly with the cloth. By putting something flat like a cutting board or something heavy and flat on top of the paneer, you can force out more moisture, and make it into a firmer block, suitable for slicing and frying. Some helpful suggestions: Do not use old or spoiled milk to prepare the paneer. Zero fat or skim milk does not work well with this method. Keep stirring the milk while it's becoming hot to prevent it from getting burnt at the bottom. You may boil it longer while stirring it continuously if it does not curdle quickly. Good luck. take a 500 or 1000ml tub of plain yogurt.Stir in a couple of teaspoons of salt - this helps the yogurt to separate. Place in a sieve lined with cheesecloth or muslin, placed over a bowl. Cover with a plate and leave overnight in a cool place. In about 12 hours, you will have a lovely creamy low fat cheese (similar to cream cheese but fresher tasting) in the sieve. Store in a tub in the fridge. Some people use the liquid that has drained off for making bread or scones - I've not tried this myself. My local supermarket sells 1 litre tubs of plain yogurt for 1.20 so this is a very cheap way of