Paneer – Indian cheese

Ingredients for 4 servings:

• 2 ½ liters of milk (whole milk)
• 5 tbsp lemon juice
• 1 clove(s) garlic, crushed
• 1 tbsp coriander, freshly chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

For curries

Bring the milk to a boil, remove from the heat, and stir in the lemon juice. Return to the heat and heat for about 1 minute, until the white cheese and whey separate. Remove from the heat again. Line a sieve with a double layer of muslin and pour the milk mixture through. Add garlic and coriander, if desired. Drain or press all the liquid from the cheese (using a cheesecloth if necessary). Transfer the cheese mixture to a bowl and refrigerate overnight.