Ingredients

Steps

• Bring 2 litres of milk to the boil in a heavy-based saucepan.
• Stir in the yoghurt or lemon juice once the milk begins to rise.
• Stir gently over heat for about one minute until the milk curdles and separates.
• Remove the saucepan from the heat.
• Strain the mixture through a muslin-lined sieve and rinse with cold water.
• Hang the cheese cloth for 20 minutes to drain excess liquid.
• Press the wrapped cheese under a heavy weight for 40 minutes until firm.
• Cut the paneer block into cubes or crumble as needed.