To make the paneer, pour the milk into a saucepan and scald (heat to just before boiling point). Add the yoghurt and Salt and stir through. Remove from the heat and add the lemon juice, a teaspoon at a time, until the milk curdles. The curd will then separate from the whey. Do not add more lemon juice than necessary as this will harden the paneer. Bring the mixture back to a boil and simmer for 7-10 minutes. Once the milk splits, remove from the heat and leave to cool.

Place a sieve or strainer over a bowl and line with a piece of muslin or cheesecloth. Pour the milk mixture through it to strain it and catch the solid pieces, known as the curd. Squeeze the cloth to get rid of excess moisture and refrigerate until ready to use.

Tips: Try this delicious recipe for Saag Paneer.