Topli Na Paneer with Figs and Lemon-Sultana Marmalata

Recipe and photo courtesy Niloufer Mavalvala

1 quart organic whole milk
10 drops of vegetable rennet
1/4 tsp salt
Le Bon Magot® Lemon-Sultana Marmalata, to serve

Place milk into a stainless steel pot (do not use nonstick) and heat over low heat until it reaches 105F (40C). Anything warmer will turn the milk into grainy cottage cheese. Add the rennet and salt. Give it 10 slow turns with a metal spoon. Remove from heat and cover with a cloth. Place in a room temperature area and allow to set for three to twelve hours, preferably overnight.

When ready, place a thin cheesecloth over a large strainer and place this over a large bowl. Place heaping spoonfuls of the solidified cheese into the strainer until only liquid remains in the pot. Carefully bring the corners of the cheesecloth together and twist lightly to form a ball. Tie at the twist with string and allow to hang for one to two hours over a bowl to drain excess liquid.

TO SERVE: Remove cheese ball from cheesecloth and place into bowl. Serve with Le Bon Magot® Lemon-Sultana Marmalata, fresh figs and freshly baked pita. Best enjoyed fresh.

TIP: Try using milks with higher fat content for a richer, creamier cheese. For example, organic grassfed water buffalo milk at eight percent milkfat yields a deliciously nutty and luxuriously creamy paneer.

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