Eh? Doesnt seem like too hard a cooking project, just wondering what the kitchen would smell like...

This recipe is pie, easy as cake. Wait, check that. Reverse it.
Another trick is to dry the cheese under a heavy weight to make it more firm and less creamy. This will allow it to maintain it's shape if put in some sort of other mixture.

Here's another easy guide to make Paneer, which is just Indian Cheese, for use in many Indian recipes. I was introduced to paneer by my Indian room-mate and this recipe is pretty accurate. Also, this particular blog is FAN-FREAKIN-TASTIC:
http://fxcuisine.com/default.asp?language=2&Display=44

I dunno, something as simple as this still seem like a daunting challenge to me

I'm bad at cooking in general

Mmm.... sexy cheesecloth marks.

Great stuff.

Ingredients:
1 quart fresh, local whole milk
1 cup active-culture buttermilk
2 tsp lemon juice or white vinegar, more if needed
3/4 tsp salt, or to taste

I'd like to make it, but I've heard that cheese can be quite bad for you if not bad properly. Let me know if anyone makes this with success.

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