Paneer takes some time to make but it doesn't need to be complicated. Perfect to have in the freezer for quick cooking. Save the whey that is left over and use it for bread, smoothies or soups. The cheese is best if you use the fattiest milk.


Step 1
  • Boil milk and yogurt in a pan.
Step 2
  • Take the pan off the heat just as it begins to boil and add salt and lemon juice.
Step 3
  • Stir so that the milk curdles. Leave for about 5 minutes, stirring gently every now and then.
Step 4
  • Pour into a muslin cloth and let drain until all the whey has run through.
Step 5
  • Squeeze the last whey by spinning the cloth into a ball.
Step 6
  • Break the curd into a small shapes and cover with plastic wrap.
Step 7
  • Put the curds in a sealable container.
Step 8
  • Refrigerate, preferably for at least 4 hours.


2 litres
Natural yoghurt
200 g
1½ tsp
Juice Of 1