Boil the milk

• Pour the milk into a pot.
• Bring it to a boil over medium heat, stirring so it doesn't catch.

Curdle with lemon juice

• Squeeze in the juice of half a lemon and stir.
• The milk should start to curdle; if it doesn't fully separate, add more lemon juice until the whey is clear.

Strain the curds

• Strain the curds through a colander or muslin and let the whey drain off.
• You now have fresh paneer.

Flavour the paneer

• Add the chopped jalapeño, salt, black pepper and chopped masala to the warm curds and mix well.

Press and drain

• Wrap the paneer in wet paper towels and tie it up.
• Place a weight on top and let it drain any leftover water.

Use the paneer

• Chop the firm paneer and use it as you like, for example in a single-serving paneer bhurji.