With milk nearing the expiration date it was time to make paneer again. This time, as the milk was slowly heating, I infused it with dried ancho chilis, cumin seeds and salt.
When it was sufficiently flavored I strained out the peppers and most of the seeds, allowing a few cumin seeds to remain. The milk continued heating to about 190ºF at which time I added the juice of a lemon.
When the curds and whey had separated I poured them into a cheesecloth lined sieve.
The curds were bundled in the cheesecloth with a weight on top for a couple of hours to drain out the fluids and press them into a solid block.
Haven’t decided yet on a dish in which to use this flavored paneer.