Ingredients:

• 2 litres – Milk
• 2-3 tbsp – Lemon Juice

Method:

1. Boil the milk, stirring regularly so it doesn’t burn.
2. Remove from heat, add lemon juice. The milk starts curdling right away.
3. Have another pot ready. You will also need a strainer covered with a cheesecloth.
4. Scoop all the curds and whey (the liquid) into the strainer.
5. Wrap the cheesecloth so as to cover the curds completely. Press the cheesecloth a little bit with your hands or a spoon, squeeze all the whey out of the paneer.
6. You now have a block of paneer.
7. Use in vegetable dishes, as starters etc.

Recipe courtesy of Padmaja