• Pour the milk into a large pot and bring to the boil, stirring often to prevent scorching
• Lower the temperature on the stove as the milk rises and add the lemon juice.
• Stir the milk gently, until it curdles, and remove the pot from the heat. If you find that the liquid is not clear but still milky, then return the pot to the heat and if it hasn't cleared after another minute, then simply add a bit more lemon juice. Leave in the pot for 10 minutes
• Either scoop or pour the curdled mixture into a colander lined with cheesecloth or muslin.

FOR RICOTTA

• If you are using for Ricotta, then just leave it to strain in the cloth for about 20 minutes and then use in your recipe or keep refrigerated in a bottle for about 3 days

FOR PANEER

• If you are using for paneer, then gather the corners of the cheesecloth and hold under cold running water for 10 seconds. Squeeze the bag, and place it back into the colander and press it under a heavy weight for about an hour. The longer it is pressed, the firmer the cheese will be. I usually press it down with a heavy cast iron pot or a pot filled with water. Unwrap the cheese when set to the desired consistency and use as required or keep refrigerated for up to 4 days.