I had been fancying saag paneer for ages, so had a go at making it at home. It turned out to be surprisingly quick and simple. The result was a slightly chewy, but still fairly soft and melt-in-your-mouth, mild, lemony cheese.
1 litre milk
2–3 tbsp lemon juice
Bring the milk to the boil, stirring constantly. Take it off the heat, adding the lemon juice slowly, stirring all the while until it curdles. Pour into a muslin-lined colander to strain. Save the whey – I hear it’s good for making soft bread or to use in soups. Squeeze out as much whey as you can from the curds by twisting the top of the muslin to make a parcel. Sit the parcel in the colander with the weight on top for around two hours. After this time, unwrap the parcel, and you should have a nice spongy cheese about the size of a hand. Dice and use in a variety of delicious Indian dishes.