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  • 12 cups of Whole Milk
  • tsp. Cumin Seeds (Zeera) (crushed)
  • 2 tsp. Salt
  • 1/3 cup Lemon Juice

  1. 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.
  2. 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.
  3. 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.

Serving Amount: 1 lb.
Preparation Time: 25 Minutes
Chill Time: 15 Hours
Degree of Difficulty: Hard
Recipe Category: Cheese
Recipe Ethnic Group: Indian

Nutrition Per Ounce:
Calories: 50
Total Fat: 4 Grams
Saturated Fat: 2 Grams
Cholesterol: 14 MG
Sodium: 290 MG
Carbohydrates: 1 Gram
Fiber: 0 Grams
Protein: 3 Grams
Calories: 50

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