Preparations/Paneer
| A: | 1/2gal whole milk |
| 1t salt | |
| 2t cumin, coarsely ground | |
| B: | 2T rice vinegar |
| 1. | Combine (A) in large saucepan and heat over low to medium heat, stirring constantly. Bring almost to boil and remove from heat. |
| 2. | Add (B), stirring, to curdle milk. Cover and let stand 5 minutes. |
| 3. | Strain curds through cheesecloth. Taste and adjust salt if needed. |
| 4. | Wrap tightly and press between wooden boards for at least 2 hours. Remove cheesecloth and wrap paneer in plastic wrap. Keep refrigerated. |