To make the paneer, line a sieve with a large piece of muslin and place over a bowl. Heat the milk in a large heavy-based pan over a medium heat. Gently bring to the boil, then reduce the heat to a gentle simmer.
Gradually add 4 tablespoons of lemon juice, stirring continuously so the curds and whey separate. Carefully pour the mixture into the sieve so the curds collect in the muslin. Place under cold running water to get rid of any whey, then gather up the muslin and squeeze out the excess moisture. Keeping the muslin bundle in the sieve, cover it with a plate and top with a few heavy weights (a couple of tins work well). Place in the fridge for 1 hour 30 minutes to set.
