Berlin (dpa) – Paneer is the perfect cheese for frying as it does not melt when heated, but retains its shape. With its delicate flavour, it is ideal for refining with spices and herbs. In a recipe from their guidebook to making cheese, Sibylle Roth-Marwedel and Anja Schnellbeck combine yoghurt and lemon juice to acidify the milk. It is quick and easy to make. "You make it today and it's ready to fry tomorrow," says Roth-Marwedel. It will keep in the fridge for four days. Even though paneer tastes best when fresh, you can freeze it too, preferably in slices. Ingredients for 350 to 400 g of cheese: 3 litres of cow's milk (raw or pasteurised, or UHT milk also work) Juice of 2 large or 3 small lemons 500 g yoghurt 10 g salt (adjust according to taste) Spices and herbs as you like Equipment: M

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