Paneer Cheese

Ingredients:

• 12 cups whole milk
• 2 teaspoon salt
• 1/4 teaspoon cumin seed, crushed
• 1/3 cup lemon juice

Directions:

• 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.