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1
Pour 1 litre of full fat milk into a large pan and heat gently.
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2
Just as it begins to bubble, remove from heat and dollop in about 6 tablespoons of plain, live yoghurt.
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3
Whack up the heat on the stove, return the pan and stir gently, watching as curds begin to form.
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4
Continue to stir until the separated liquid becomes quite thin and takes on a slight green tinge to it.
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5
Drape a large muslin cloth over a colander in the sink and pour the mixture into it, allowing the liquid to drain through.
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6
It doesnt look very appetizing, I know.
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7
Twirl the muslin cloth over the top of the curds and leave on a flat surface with a heavy weight over the top of it (I put it on a plastic chopping board on the drainer with a granite mortar over the top).
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8
Leave for about an hour, after which youll be left with a solid cheese-like thing.
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9
Can be cubed and lightly fried in oil (wear an apron as it spits!)
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10
and added to stir-fries or curries, the creaminess of the paneer is a delicious contrast to the spices.
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11
We frequently have this in a spicy soup made with tom yum paste and tomatoes, onions and fresh coriander.
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12
As a pescatarian (non meat-eater who eats fish) who frequently forgets to get the fish out of the freezer, this is an excellent source of protein.
