12 cups whole milk
2 teaspoon salt
¼ teaspoon cumin seed, crushed
⅓ cup lemon juice
In a 5.quart Dutch oven bring milk, salt and
seed just to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat.
lemon juice. Let stand 15 minutes.
Line a large strainer or colander with
of pure cotton cheesecloth. Strain mixture;
liquid. Gently squeeze the cheesecloth to
liquid from the curds as possible. Wrap
curds. Place wrapped curds in a large
colander and put a weighted bowl on top to
press out any additional liquid. Let stand,
the refrigerator for at least 15 hours.
Remove curds. Discard liquid. Form curds
into a flat
rectangle or press into a large bowl to
Refrigerate, covered with plastic wrap,
chilled. Store in refrigerator, tightly
wrapped, for up
to 3 weeks. Yields about 1 pound.
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