Paneer Cheese

Pour 1 litre of full fat milk into a large pan and heat gently. Just as it begins to bubble, remove from heat and dollop in about 6 tablespoons of plain, live yoghurt. Whack up the heat on the stove, return the pan and stir gently, watching as curds begin to form. Continue to stir until the separated liquid becomes quite thin and takes on a slight green tinge to it.

Drape a large muslin cloth over a colander in the sink and pour the mixture into it, allowing the liquid to drain through. It doesn’t look very appetizing, I know. 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). Leave for about an hour, after which you’ll be left with a solid cheese-like thing.

Can be cubed and lightly fried in oil (wear an apron as it spits!) and added to stir-fries or curries, the creaminess of the paneer is a delicious contrast to the spices. We frequently have this in a spicy soup made with tom yum paste and tomatoes, onions and fresh coriander. 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.