Paneer is a simple yet versatile cheese to make at home.

You will need:
3 litres of whole milk
100ml lemon juice

Bring the milk slowly to the boil on a medium heat
Once the milk starts to boil and rise up, stir in lemon juice
Keeping the milk on the heat, stir gently to help the milk curdle
The curds will coagulate and separate from the watery whey
Remove from the heat and leave to stand until cool
Lift the curds and gently lay them into a sieve lined with muslin and press for 2-12 hours
Then cut into cubes or crumble, depending on how you want to use it