Turmeric, cardamom, cumin, coriander or other Indian spices and/or herbs to taste
Instructions
Cut the lemon in half, squeeze it and catch the juice.Put a colander with the largest possible mesh in a tall bowl or saucepan and line it with it the cheesecloth or clean tea towel.
Put the milk in a saucepan and heat until it begins to boil. Then remove the saucepan from the heat and turn it off. Now add the spices and/or herbs of your choice .
Then, using a wooden spoon, slowly stir the lemon juice into the milk and let it boil again on the stovetop until it starts to curdle.
Then, gently pour the hot curds and whey into the strainer. Wrap the cloth tightly around the curds and weigh it down to speed up the process. Useful for this For example, take a wooden board on which to place a preserve. Now let the whey drain in the refrigerator for several hours.
Then press well again, unwrap the finished paneer cheese from the cheesecloth. It now has a firm consistency and should be firm.
Cream cheese tastes best freshly made, but you can now wrap and store it.