Sorry this is so late in coming darlin'. I've been so busy lately I haven't been to the forums as much as I'd like. If you ever need anythign seriously feel free to use my real e-mail. I don't mind at all! :snoopy:

A bit about this recipe, I found it on live journal in a community called “super_supper” where people post pics of their dinner, etc. So I don't know where it came from before that, but here is the link to the original recipe post by the girl who made it, if you have live journal. If you're not a live journal member I'm not sure if you'll be able to see it, because sometimes communities lock posts to non-community members, but try it and see! You might be able to view the full recipe!

http://community.livejournal.com/super_supper/29927.html  

But if you can't here is the recipe copied from that page for Paneer Cheese. I put my comments in bold.

Paneer:

1/2 gallon whole milk
2 TBSP white vinegar (or lemon juice, but I've found vinegar works MUCH better!)  — I used the vinegar in mine too.

1. In a heavy saucepan, bring milk to a boil. (When it has reached full boil, it will look very foamy and VERY QUICKLY boil over. To avoid the ensuing mess, remove it from the heat right away.) My milk always sorches, no matter what.

2. Add vinegar (or lemon juice) and stir until small curds separate from the whey, about 2-3 minutes.

3. Let sit 10 minutes so curds can develop, then drain into a colander lined with 2 layers of cheesecloth. When cool enough to handle, tie up opposite ends of the cheese cloth and squeeze out remaining liquid.

4. Place paneer, still in cheese cloth, on a plate. Flatten to 1/2″ thick and top with another plate. Rest something heavy on top (such as several cans or the Joy of Cooking) and let sit 20 minutes. — I sill haven't found an easier way to do this. It gets all sorts of messy.

5. Pour off any liquid that remains and refrigerate overnight, or use immediately by cutting paneer into 1/2″ cubes and frying gently in oil, turning to brown each side.