Paneer Cheese

INGREDIENTS

12 cups whole milk
2 teaspoon salt
¼ teaspoon cumin seed, crushed
⅓ cup lemon juice

METHOD

In a 5.quart Dutch oven bring milk, salt and
cumin
seed just to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat.
Stir in
lemon juice. Let stand 15 minutes.
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. 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.
Remove curds. Discard liquid. Form curds
into a flat
rectangle or press into a large bowl to
shape.
Refrigerate, covered with plastic wrap,
until well
chilled. Store in refrigerator, tightly
wrapped, for up
to 3 weeks. Yields about 1 pound.

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