2 large saucepans (one to curdle the milk, one to drain and hold the whey)
Double layer of muslin or cheese cloth
2litresorganic whole milk
5Tbspfresh lemon juice(or you can use 300g/10.5oz yoghurt)
Line the sieve with the muslin or cheese cloth and place on one of the pots and place in the sink.
Heat the milk on medium-high heat in a large heavy based saucepan. When it starts simmering, keep a close eye on it as it will boil over quickly.
Add the lemon juice and gently stir to help the separation of the curd from the whey.
If you find that the milk hasn’t fully curdled, add a little bit more lemon juice. The whole process shouldn’t take more than 2 minutes.
Pour the curdled milk through the muslin – the curd will collect in the muslin.
Pick the 4 ends of the muslin up and squeeze lightly. Be careful, it'll be hot.
Rinse the curd in cool running water for about 10 seconds.
Squeeze as much liquid out of the curd/paneer as you can, by twisting the muslin. Be careful, it’ll still be hot. Gloves will help.
If you want to flavour it, now's the time to do it. Mix it anything you like: salt, herbs, chilli. Then tie it back up in the muslin.
Hang the curd filled muslin on your kitchen tap and leave to drain for 30 minutes. Or hang it off anything with a bowl underneath to catch the draining liquid.
Now place the paneer on a flat plate, flattening it as much as is possible with your palm. Place another plate over it and weigh down with some food cans or a saucepan filled with water. Leave it to rest for 30 minutes. Or, if you would like a square or rectangular block of cheese, fit it into a relevant dish and weigh down.
After 30 minutes, your paneer is all ready to be used.