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 fresh lemon juice.


Bring the milk to a rolling simmer in a large pan – stirring 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.