Truffle flavoured Paneer

Instructions

1. In a medium saucepan, bring the milk to a boil, stirring the bottom to prevent burning.
2. Add the truffle slices and reduce heat to medium-low.
3. Pour in the lemon juice, stirring gently. Let it simmer until the milk solids separate from the greenish-yellow whey. Remove from heat and cool.
4. Line a colander with muslin and put a bowl underneath to catch the why. Pour the curdled milk into the muslin and strain.
5. Wrap and hang the paneer (over a bowl) to completely drain. Once the dripping stops, wrap tightly and place on a wire rack. Put heavy weights on top to drain further.
6. Once the paneer is firmed up, re-wrap in muslin, immerse in water and refrigerate overnight. This will help develop sheen and texture.
7. Slice off only what you need and refrigerate the rest submerged in water for up to 1 week.