Heat the milk and bring it to a boil, stirring continuously to prevent cream forming on the top.
Remove from heat, add lime juice and yoghurt.
Stir till the milk curdles and let it stand for 20 minutes.
Then strain through a muslin cloth and squeeze out all the liquid.
The cream cheese thus formed is called 'Panir' or 'Chana'.
For best result put a weight over the panir for half an hour.
Note: Instead of lime juice, tartaric acid can be used.