Paneer (Indian cottage cheese)

Makes 160g

Ingredients:
1 liter whole milk (3.5% fat)
40ml lemon juice
100ml water

Procedure:
1. Take the milk in a heavy bottomed saucepan, and boil on a medium heat. Stir occasionally so that it will not stick to the bottom.
2. Mix the lemon juice in water, once the milk started boiling add lemon juice gradually with constant stirring. When the curd has completely separated from whey then turn off the heat.
3. Drain the milk fat using a strainer lined with muslin cloth, wash with cold water and squeeze well.
4. To take the excess water out, wrap the muslin cloth around paneer and keep it pressed under a heavy pan for around 2 hours.
5. Now paneer is ready which can be used in many Indian vegetarian dishes.