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Cottage cheese formed in small or large curds is different that paneer which is made into blocks, but both are soft cheese made from milk. If absolutely desperate to make mattar paneer or sag paneer, I suppose you could use large curd cottage cheese and rinse off the whey....or just make it yourself..... Paneer doesn't have much taste of its own, but it is used in many great dishes and can be cooked, fried or deep-fried. It is very popular in India. It is very easy to make: Ingredients 1) 1/2 gallon or 2 liters of full milk (fuller is better) 2) several limes (the juice is needed, vinegar can also be used) 3) (optional) some pepper or freshly chopped coriander Method Heat the milk until it boils. The adventurous can add a little crushed pepper or finely chopped fresh coriander to the milk when it starts to boil. Add lime juice as soon as the milk starts to boil (turn off the heat and keep on stirring!). Add enough so that the milk curdles. Pour everything