I think you need to make it, and it is easy. Bring a gallon of milk just to the boil. Keep your eye on it so it doesn't boil over and make a big mess. Meanwhile, whip together about a cup of yogurt (with live cultures) and a half cup of lemon juice. When the milk is just short of boiling temp, stir the yogurt/lemon mix in gently and turn off the heat. Within a minute or two, you should see soft curds separating from the whey. If you don't, add some more lemon juice. When the curds have separated and there is a clear, yellowish whey pour it gently into a cheesecloth lined colander. (I save the whey and use it for soup stock.) Let it drain in the colander for a while, then fold over the cloth and set a plate on the top that just covers the paneer. Put in the fridge over a bowl to continue catching whey and gradually add weights to the plate to exert some pressure and make the cheese drier and firmer. It takes about 12 hours to get a good texture. Then cut in cubes and fry it in ghee to use in your recipe.