Paneer is an indian cottage cheese which is very tasty when made properly ( could be very bland if not made properly ) and is used in a large number of dishes - and for making russogollas ( a bengali sweet ). Here is how to make it: Dissolve about 1 teaspoon of citric acid crystals in one 250 ml glass of water and add this water to one litre of 3% fat milk.( uht milk wont work, and nor will pure buffalo milk; and if you use whole milk the fat will just go away with the whey ). Heat this milk slowly till it starts to split and when most of it has split, turn off the heat and allow the coagulated milk to settle.. The coagulated milk is the paneer and the remaining water is the whey ( some people use the whey to make buttermilk, or in making dough for their bread/ chapati/ biscuits ). Then filter out the whey through a seive ( such as a large tea strainer, i dont like to use a cloth ), add some weight to ensure that the whey is fully expelled.. this might take about one hour .. Eject the paneer onto a plate, cut into peices and EAT ! Note : it is not necessary to fully boil the milk, and in fact if you do, then all the fat will melt and go away with the whey and result in rubbery paneer. uht milk wont split .. and even if it does it will be unsatisfactory; lime will leave a limey smell and taste which may not always be acceptable.