Thanks, everyone who replied. Dahi shall be tried for Sunday lunch.
I'm not one for very rich or creamy yogurt - actually the type I like is not too far off from the Dairy Farm one in supermarkets, so after coming to HK I've never needed to make it at home (unlike Taipei before that where the only natural one - Danone - used to be hopeless). So will need to hone my rusty skills a bit - including (well-washed!) finger technique for gauging milk temperature.
If dahi works, paneer (with lemon juice for curdling) can't be far behind (well, next week-end). Ta!