Paneer

Ingredients

1 litre ewe’s milk
1–3 tbsp lemon juice
½ tsp salt
cheesecloth

  1. Bring milk to the boil in heavy-based saucepan with the salt, taking care not to burn it by stirring occasionally.
  2. Remove from the heat and gradually add lemon juice until the curds separate from the whey.
  3. Place the cheesecloth over colander and pour in the curds, allowing the whey to drain off.
  4. Tie the corners of the cheesecloth and place on a board with a weight on top to drain overnight. Try using two breadboards with a weight on the top board.
  5. When it is drained well enough to knead, work into a shape — this can be a rectangle, round flat ball or small balls.
  6. Store in fridge.

Note: To add extra flavour, cumin seeds can be added to the milk at the start.

Recipe courtesy of cheese maker, Jane Wilde