Paneer really is as simple as a recipe can be but it can be used as the base for so many brilliant and vegetarian-friendly recipes.


  • 3 litres whole milk
  • 6 tablespoons lemon juice.


Bring the milk to a boil in a large pan – staring all the time and scraping the sides to prevent burning the milk. When the milk reaches a boil, lower the heat and add the lemon. Continue stirring until the milk has curdled.
Line a colander with muslin and strain the curds from the whey.
Pull the edges of the muslin together to form a bag and rinse under cold water.
The bag goes into a colander. Place a plate with a weight (a jug of water) on top to flatten the cheese.
Leave to drain for 2 hours.
Once set, move to a fridge or use immediately.
Simple as that.