Paneer Cheese

Directions

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