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Paneer-making question

I've been given a big quantity of milk, and it occurred to me that I'd be able to make my own paneer with it! I do have some concerns, though - the milk is fat-free. I don't know if this will do much besides make the final product less rich. I always have cream around, but I would guess that just adding a little cream would not actually make the skim milk more like whole milk...?

I was planning on pressing it well to make it suitable for mattar paneer, or some such thing. Any other tips on making paneer?

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