Homemade paneer (Indian fresh cheese)

1. Bring the milk to the boil in a large, heavy-based pan, stirring now and then so it doesn't catch. Dilute the lemon juice with 4 tablespoons of water.

2. When the milk boils, turn the heat right down and pour in the diluted lemon juice a spoonful at a time, stirring gently and continuously.

3. Within seconds the milk curdles: white curds separate from the pale green, translucent whey. If the whey still looks milky, add a little more lemon juice. Take it off the heat at once.

4. Line a sieve with a double layer of muslin or a clean, thin tea towel and pour in the curdled milk. Rinse with cold water to remove the taste of lemon, then gather up the cloth and squeeze out the whey.

5. On a plate, shape the bundle into a flat rectangle about 2 cm thick and weigh it down with something heavy (such as a pan filled with water) for 1 hour.

6. Unwrap, cut into cubes and use immediately, or store in cold water in the fridge for 2-3 days. It is excellent in palak paneer, matar paneer or grilled.

Tip: Paneer is an unripened, unsalted fresh cheese that doesn't melt when cooked, which is why it can be simmered in cubes in a curry. Full-fat milk gives a much creamier, softer paneer; skimmed milk makes it crumbly and rubbery. Don't pour away the whey: use it in chapati dough or dal.