Egregious, eminent and outstanding. I assume that's what you meant.

Cool stuff. It seems the botanically correct name for the plant is now Withania coagulans.

I learnt to make paneer from my mother who must have learnt etc etc

Boil whole cream milk till roiling - at least a gallon else you don't get enough solid matter to make it useful - you can now use a tablespoon or two of white vinegar or lime juice to "break" the milk, which immediately [boiling continues but not roiling, turn heat down a bit] begins to seperate into whey and solid fresh curds. Turn off heat. Drain through clean muslin cloth [mom has used dad's handkerchiefs on occasion] and then tie the curd into the cloth [you can tie a knot at the ends] and place in sink, on slanted cutting board to drain with heavy flat weight [paneer will be flat, firm, tofu like texture ] or hang from tap for a more "grits" like texture you can scramble like eggs - yum. [infini]

Of course, that's practically identical to the manner in which tofu is made from fresh soymilk. I usually use a colander to contain the curds for the pressing part, though.

Could I just say, I love the word "roiling".