COTTAGE CHEESE (Panir)

Heat 1 pint milk in a saucepan. When it boils, add 1/2 teacupful of yoghurt which has been made a day or two in advance. Bring to the boiling point again. When solid lumps are formed, strain through a fine cloth. The whey (excess liquid) can be used in soups and breads. Press the cloth bag containing the panir with a heavy weight so as to squeeze out all whey.