Makes: 750gm

I’m not sure Pushpesh is behind paneer, though this two ingredient recipe is in his book and every time we cook Indian (which is all the time), Nat asks me to pull down his book which proudly states – in print – that is is 1.5kg.

So this is more a reference for Nat who makes paneer for so much of the Indian cooking we do.

All I can say is that freshly made paneer is so superior to store bought that it’s only an emergency when we… store bought.

Here you go babe. Never stop.

Ingredients

2 ltr whole milk
2 tbsp lemon juice

Method

1. Heat the milk in a pan over a medium heat. When boiling, add the lemon juice.
2. As the milk curdles the whey will separate. Strained 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.
3. Hang the pouch over a container and leave until all the water has been drained. Transfer the solids, still covered with the 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.