Homemade Paneer cheese

Homemade cheese, called chhanaa in Nepali, is a versatile ingredient that absorbs the flavors of the food it is cooked with. It can be cubed and fried and added to almost any vegetable dish with a sauce. It can also be coated with chickpea flour and fried, or used in sweet dishes. If properly refrigerated, chhanaa keeps for four to five days, but it is best used within a day or two of making it.