- whole milk
- lemon juice
- cheesecloth/muslin
- Heat the milk in as many pans as you need. Bring to the boil, but be careful as it will boil over especially if you're using big cast iron pans like a dummy. Turn the heat to lowest setting.
- Add lemon juice 1tbsp at a time into each pan, then stir
- Repeat lemon juice and stir each minute until the curds and whey separate. The whey should be a clearish watery yellow
- Strain the mixture through the muslin lining a seive. The whey can be used in breads.
- Rinse the curds in fresh water
- Wrap the muslin around the curds and squeeze water out.
- Knot the muslin, shape the curds into a block
- Place in a lipped tray, put a heavy pan of water or books on top
- Press for a few hours, then transfer (still pressing) to the fridge overnight.
- Cut the paneer into bite sized cubes then use in a dish
Prior to using the paneer, consider marinating the cubes in natural yoghurt mixed with a healthy amount of mint, salt, pepper and chillis, then fry into a medium-brown crust, this is delicious.
