How to make Paneer

Mmm, who doesn't like paneer? Not many people I'm guessing! It's got to be in the top ten most ordered main courses in Anglo-Indian restaurants, just has to be. The mere thought of muttar paneer makes me salivate...

This is easy to make but, be warned, the saucepan you use will want a long soaking and an introduction to a brillo pad afterwards.

All you need to remember is the ratios: for every 2 litres (4 pints) of whole milk, you need 2 tbsps fresh lemon juice or 4 tbsps of diluted "squeezy" lemon juice. Each 2 litres will give you 250g, or enough for 2 people as a hearty main course.

So first bring the milk up to a boil. Once it starts to foam, turn down the heat and stir in your lemon juice. Keep stirring until the curds and whey have separated out.

Line a large seive with a peice of natural muslin and pour boiling water over it to sterilise the cloth. Pour the milk mixture into the seive, which should leave you with only the curds. Tie up the muslin and hang it off the tap over the sink, or a hook over a bowl, for 40 minutes or more.

Then pop it on the work surface with a heavy weight resting on it, such as a big saucepan filled with water. After a few hours it should be solid enough to cut into chunks and either cook with, or store in the fridge for 1-3 days.