Ancho Chile & Cumin Infused Paneer

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.



7 thoughts on “Ancho Chile & Cumin Infused Paneer

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