- 2 pints (1.25L) full fat milk
- 2½ tbsp lemon juice/white vinegar
- Pour the milk into a non-stick pan and heat.
- Just before the milk comes to a boil and as it starts to bubble add the lemon juice or vinegar and stir. Remove from the heat and stir then leave to stand for 5 minutes. The milk will separate into solid curd and the watery liquid or whey. If it hasn't separated you may need to add a little more vinegar.
- Line a colander with muslin or cheesecloth.
- Scoop the curd into the lined colander (you can save the whey as stock).
- Pull the cloth into a ball and when cool enough to handle squeeze out any excess liquid. if you want to use the paneer to crumble into a sauce then just leave to hang. If you want to cut the curd into chunks and add to a sauce then you need to make it more compact by placing a weight on to the muslin and leaving it to strain for at least an hour, but the longer the better.
- The paneer can then be cut into cubes and fried or crumbled into a sauce.
This can be added to a tomato sauce, you can tandoori it, add it to a veg sauce or a butter sauce. You can also flavour the paneer by adding in pepper, chilli flakes, coriander, cumin seeds into the milk before you add the vinegar.