Paneer is a cheese made by coagulating milk using heat and acid, and then draining off the whey. It has a crumbly texture and mild flavor. It is used to make starters such as tikkas and kebabs, stuffing for breads, or is often mixed with vegetables or salads.
Heat the milk in a pan over a medium heat. When boiling, add the lemon juice. As the milk curdles the whey will separate. Strain the curdled milk through a piece of clean muslin, catching all the solids. Bring up and tie the edges of the muslin to form a pouch around the solids. Do not squeeze the muslin. Hang the pouch over a container and leave until all the water has been drained. Transfer the solids, still covered with muslin, to the sink and weigh down for 2-3 hours to produce a block of paneer that can be cut to the desired shape.
Photo: Andy Sewell