2 litres whole milk
2-3 tbsp lemon juice
Line a sieve with a cheese cloth or muslin over a bowl. In a heavy bottom saucepan bring the milk to a boil on a medium heat. This will take up to 25-30mins but don’t be tempted to turn the heat higher. As the milk starts to rise turn the heat to a low setting, stir well and add 2 tbsp lemon juice a little at a time. Keep stirring on a low heat for 30-40 seconds; you can see it will begin to curdle and separate from the whey. If after this time it doesn’t start to curdle add the extra tablespoon of lemon juice.
Turn the heat off and strain the mix into the muslin over a bowl (you can save the whey if you wish). Run cold water and wash the milk solids to rid off the remaining whey. Gather the muslin and squeeze out as much water from it. Twist and flatten it. Sit it on a plate and place a heavy weight over it to set for 1 hour. Unwrap the paneer cut into bite size cubes and add to your favorite curry or refrigerate in an air tight container.