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"Line a strainer with cheesecloth and place the curdles in, squeezing the excess liquid out. Once the majority of water has drained out the bottom of the colander or strainer, wrap the cheesecloth around the curds and press down to squeeze out any extra water. A gently, slow, but firm squeeze should get out any last bits of whey.\nFor added flavor, salt the paneer after you're done with a 1/2 teaspoon of salt."
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