3. Season the Cheese
Feel free to leave the cheese plain, but we like throwing in a handful of chopped herbs to help further season and flavor it. Lemon zest, toasted cumin seeds, and chili flake all also work well.
4. Choose Your Texture
Awesomely easy, this technique also wins points for its diversity. After the curds sit for the first pressing, you’ll have the soft texture of a ricotta. For a second option, pat the cheese into a disk in the cheesecloth, and press between two plates. After a few hours, the cheese will set into a creamy, moist, feta-like texture, just the right consistency for spreading onto toast or serving as an appetizer with a little salt, pepper, and oil drizzled on top. And if you’d like a firmer cheese, press it overnight—you’ll have a paneer that you can cube and toss into soups or curries, or just eat out of hand.
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