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Paneer Cheese

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


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


  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 refrigerator, tightly wrapped, for up to 3 weeks.

Yields about 1 pound.

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