What you need… • 6 pints full cream milk • 1–2 Tablespoons white vinegar or fresh lemon juice
How to make it… 1. Put the milk into a pan and bring to the boil. Keep stirring to ensure the milk does not stick or burn as this will ruin the taste of the paneer. You’ll know it has boiled when a mound forms on the surface of the milk 2. Take the pan off the heat and add the vinegar or lemon juice a little at a time until the milk separates (these are the curds forming). The separation is pretty obvious so if the whey (what’s left after the curds are forming) still looks like milk, keep going with the vinegar or lemon juice. Let it cool for 10 minutes. 3. Next, remove the curds from the whey. Put some cheesecloth (you can also use muslin or even a J-cloth) over a large bowl and pour the mixture through it to strain out the whey. Rinse the curds with cold water to wash away the taste of the acid. 4. Bring the edges of the cloth together to wrap the curds and squeeze as gently as possible (this ensures the paneer will be soft and crumbly and not flattened completely). Make sure all the liquid had been removed. 5. Put a weight on it and leave it for an hour or more. Some more liquid will come out so put something underneath it. 6. The paneer will have formed and you can now cut it into chunks or strips for use. • Thanks to Chili Paper Chains. Main photo: Sonja Pauen, CCA.