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| RECIPE FOR PANEER CHEESE |
| Title: | Paneer Cheese | | Category: | Cheese | | Rating: |  | Instructions:
Paneer CheeseThis cheese is used as a topping for curries, vegetables, or baked potatoes, or as a spread for flat bread. 12 cups 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.
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