Ingredients

Method

• 2 litres full-cream milk
• ¼ cup lemon juice
• 1 T vinegar

Method

Ingredients

1. Bring the milk to a boil in a heavy-based saucepan, stirring continually so that it doesn’t catch.

2. Turn off the heat and pour in the lemon juice and vinegar and allow to curdle. Allow to stand for 5 minutes.

3. Pour the mixture through a cheesecloth and allow the whey to drain. Cover the paneer in the cloth and place a heavy bowl on top. Chill for 30 minutes until firm.

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Photograph: Shavan Rahim
Videography: Romy Wilson