Instructions: Heat the milk until it boils.

Remove from the heat and stir in the lemon juice until the milk separates into paneer (cheese) and whey.

Let it stand for a few minutes to coagulate completely then strain through a piece of muslin or a very fine strainer.

The whey can be used in doughs instead of water.

Place the paneer on a plate and weigh it down with a heavy object like a pan for a few hours until all the excess whey has drained out and the paneer is set.

Then cut and used as required.

Refrigerate any leftover paneer and use within 34 days.

Makes 150g

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