Paneer Cheese Recipes

Paneer Cheese

10 cups whole milk
1 1/2 teaspoon salt
1/4 teaspoon cumin seed, crushed
cup lemon juice to taste


directions:
In a 5 quart Dutch oven bring milk, salt and cumin just to boiling, reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.

Large filter or strainer lined with several layers of gauze of pure cotton. Strain the mixture, discard liquid. Gently pinch gauze to remove as much liquid from the curd as possible. Wrap cloth around curd. Place cheese wrapped in a large strainer or colander and put a weighted bowl on top to help press any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.

Removes curd. Discard the liquid. Form cheese into a flat rectangle and press into a large bowl to form. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.