The perfect paneer is definitely a (not) recipe... I boil 2 litres of full cream milk, adding a couple of tablespoons of apple cider vinegar as it boils and a teaspoon of salt. When the milk separates, strain the curds into a Muslin cloth or a nut milk bag, squeeze tight, form into a flat cake, place back in a strainer with a heavy weight on top and let it set for half an hour. You can add flavour with herbs or spices: this one has basil and garlic chives. Cut into pieces and enjoy!