Cumin Infused Paneer Cheese

Cumin Infused Paneer Cheese

8 cups full cream milk

1 cup yoghurt

2 tbs lemon juice

1 tsp cumin seeds toasted and grounded

Nuts & Bolts

1. In a large pot, on medium high heat add milk and toasted cumin seeds. Bring milk to the boil, then reduce heat and cook for a further 3-4 minutes. Turn heat off.

2. Add yogurt and lemon juice, carefully string curd will form. Stir for a further 2-3 minutes.

3. Using a muslin cloth over a strainer inside of a bowl, poor mixture and strain. Tie knot in the top of the muslin cloth and hang on your sink tap and drain for 30-45 minutes or until all the liquid has been strained.

4. Once strainer place on a board and place a heavy pot on top to compact the cheese together. Leave sit for 45 minutes. Once this is done remove from muslin cloth. place on a plate, cover with cling wrap and refrigerate