Homemade Paneer with Indian Flavors

1. 1

   In a small, dry skillet, toast the peppercorns with the cumin over moderate heat until fragrant, about 1 minute.

2. 2

   Let cool, then coarsely grind.

3. 3

   Set a large colander in the sink and line it with 3 layers of moistened cheesecloth, leaving 2 inches of overhang all around.

4. 4

   In a large saucepan, bring the milk to a boil.

5. 5

   Reduce the heat to low, immediately add 3 tablespoons of the vinegar and stir gently; the milk should separate into fluffy curds and watery whey.

6. 6

   If not, add another tablespoon of vinegar.

7. 7

   Pour the curds into the lined colander and let drain for 10 minutes.

8. 8

   Gently stir the ground spices into the curds.

9. 9

   Gather up the corners of the cheesecloth and twist the cheese into a tight ball, squeezing out as much liquid as possible.

10. 10

    Tie the cheesecloth with string, then transfer it to a work surface with the twisted end of the cloth off to the side.

11. 11

    Set a cutting board on the cheese and weigh it down with heavy skillets or large cans.

12. 12

    Let the cheese stand until firm and dry, about 5 minutes.

13. 13

    Remove the cheesecloth before refrigerating or cutting the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.