Paneer is a fresh, unsalted curd cheese native to India and South Asia. The name is of Persian origin and is believed to have been introduced into India in the sixteenth century, although there are records of paneer-style cheeses dating back as far as 6000 BC. These days paneer is readily available in the supermarkets but it’s also very easy to make fresh at home. In the same way as Italian ricotta is made, acid (lemon juice in the case of paneer) is added to hot milk in order to separate the curds and whey, with the curds then hung in muslin to produce a simple white cheese. If you are making your own paneer, you could also add spices such as cumin or mustard seeds to the milk. The longer the cheese is hung, the firmer it will be; it is also sometimes pressed with a weight to remove even more moisture. Paneer is a great source of protein with around 18g per 100g, which is why the cheese is popular with vegetarians as a tasty alternative to meat in curries. It is also a good source of calcium, which makes for strong teeth and bones.