| paneer Cheese this Cheese Is Used As A Topping For Curries, Vegetables, Or Baked Potatoes, Or As A Spread For Flat Bread. 12 Cup Whole Milk
2 Teaspoons Salt
1/4 Teaspoon Cumin Seed, Crushed
1/3 Cup Lemon Juice 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. |
