MASALA PANEER

2 liters whole milk ( full fat)

1/4 cup yogurt

1 teaspoon salt

1/4 teaspoon black pepper freshly ground

1 teaspoon chili flakes

handful chopped cilantro Pour the milk in a heavy bottom pan and bring to a boil on a medium heat, stirring occasionally. Mean while place the colander over a large bowl, place the wet chees close over the colender and set aside. Once the milk comes to a boil, turn the heat off and stir in the yogurt. Mix until the milk curdles completely.Add salt,chiliflakes,cilantroand pepper,mix well. Pour the mixture over the colender and allow whey to drain. Pour the water to wash off the sourness. Squeeze excess water. Place in a larbe bowl and knead the paneer until soft and creamy.Place the mixture in a tray press down.Refrigerate for abour 1 hour and cut into squares.