Fresh Paneer in a Vegetable Ring

Preparation

Heat 3-4 tablespoons of water in a deep pot. Add the milk and heat thoroughly.

Just before the milk reaches boiling point, remove the pot from the heat. Carefully stir in the lemon juice with a slotted spoon. The lemon juice causes the protein to separate from the whey.

After the protein separates, a solid mass forms – the paneer. Do not stir, otherwise the paneer will become too fine-grained. Strain the liquid through a fine-mesh sieve, carefully press the paneer into shape and let it cool slightly. Then cut the fresh cheese into cubes. If you prefer the paneer a little firmer, you can also place it in a pot, cover it with a cloth, weight it down and press it.

A reader's tip: Roll the paneer cubes in a bowl with some salt and/or your favorite churna and then fry them.