Indian homemade paneer cheese

To make Indian paneer cheese, first pour the milk into a large, heavy-based saucepan and bring to the boil over a medium heat. Stir during this time to ensure that the milk does not burn at the bottom.

As soon as the milk starts to boil, reduce the heat to low. Slowly add the lemon juice, stirring carefully. In my experience, I have found that the cheese gels better if the juice is added slowly while stirring.

Leave the mixture to rest for about 10-15 minutes until the whey (the greenish liquid) and the paneer (the white lumps) separate.

Line a sieve with a clean kitchen towel and place over a large bowl. Slowly pour the mixture into the sieve lined with the cloth to separate the whey. I have often done this process carefully to ensure I keep as much cheese as possible.

Once all the liquid has drained off, wrap the cloth around the cheese and place a heavy object on top to squeeze out the remaining juice. Leave the cheese to rest for about 1-2 hours.

Remove the Indian paneer cheese from the cloth after it has rested. Finally, sprinkle the fresh cheese with salt and pepper and use it again.