Paneer Cheese

This cheese is used as a topping for curries, vegetables, or baked potatoes, or as a spread for flat bread.

Yield: about 1 pound

Ingredients

• 12 cup whole milk
• 2 teaspoons salt
• 1/4 teaspoon cumin seed, crushed
• 1/3 cup lemon juice

Instructions

1. In a 5 quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
2. Remove from heat.
3. Stir in lemon juice. Let stand for 15 minutes.
4. Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds.
5. Place wrapped curds In a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.
6. Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape.
7. Refrigerate, covered with plastic wrap, until well chilled.
8. Store in the refrigerator, tightly wrapped, for up to 3 weeks.