12 cups of Whole Milk
¼ tsp. Cumin Seeds (Zeera) (crushed)
2 tsp. Salt
1/3 cup Lemon Juice
- 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.
- Line a large strainer or colander with several layers of 100-percent 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 a 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.
Note: Start your cheesemaking experience with this Indian-style paneer.
It's similar to ricotta, but with a fragrant hint of cumin.
Use as a topper for curries, vegetables, or baked potatoes, or as a spread for flat bread.