Cracked-Pepper Paneer Crumbles on Spiced Toast

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a cheesecloth or thin clean towel; line the colander with the cloth and set it over a bowl.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming at about 190°F (88°C) on a thermometer.
3. Turn off the heat and stir in the lemon juice a little at a time. Within a minute white curds clump together and separate from a thin, greenish-yellow whey; if the whey still looks milky, warm briefly and stir gently.
4. Rest the pot off the heat for 10 minutes so the curds firm up.
5. Ladle the curds and whey into the cloth-lined colander and let the whey drain for about 5 minutes. Gather the cloth, twist gently to squeeze out more whey, then refrigerate the bundle in the colander over the bowl at 40°F (4°C) or below for 30 minutes to firm.
6. Unwrap the paneer, about 340 g of fresh cheese, and crumble it into a bowl. Toss with the salt, the cracked black pepper and the cumin; you'll have about 85 g of crumbles per serving.
7. Toast the whole-wheat bread and brush the slices with the olive oil.
8. Top the toast with the spinach, then the paneer crumbles and the cherry tomatoes, and scatter over the cilantro. Serve 2 toasts per person.
9. Refrigerate any leftover paneer promptly and use within 3 days; do not age it.