Paneer

Ingredients
– 5 litres of organic raw milk 
– 150ml of organic lemon juice

Method
Pour the milk into a saucepan and bring to 90 degrees, stirring occasionally.
Remove the pan from the heat once at temperature and add the lemon juice.
As the milk cools, it will begin to coagulate into small curds, which will sink
to the bottom of the pan.

Line a sieve with a double layer of muslin and set over a bowl. Scoop the curds
into the sieve using a spoon and leave for about 10 mins to allow the whey to
drain through the cloth. Draw the muslin around the paneer and gently
squeeze out any excess liquid.

Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick
rectangle. Cover it with a heavy board or tins and leave it for 15 minutes.
Remove the paneer from the muslin and immerse it in cold water for 30
minutes.

Take the paneer from the water and pat it dry with a clean tea towel. Store,
wrapped, in the fridge for up to a week.

*Recipe adapted from the River Cottage Handbook Cheese & Dairy (available from
the farm shop bookshelves)