Makes about 1 . cups or 12 ounces
"Panir is a fresh cheese commonly used in Indian cooking. Panir does not melt so it is possible to cook it or fry it. In order to make panir, the milk needs to be non-homogenized."
1/2 gallon (2 L) whole milk
1 cup (250 ml) yogurt or lemon juice
What to do;
1. Bring the milk to a full boil. Gently stir in the yogurt or lemon juice. Do not stir
for more than a few seconds. After a few more seconds, the curds and whey will
separate. Separation is complete when white curds are floating in yellowish whey.
If the liquid remains milky, stir in more yogurt or lemon juice and wait another
2. For soft or medium panir: Pour the entire contents of the pot through a sieve
or a colander. Scrape off any remaining panir in the bottom of the pot. Allow to
drain just until the whey is gone, but for no more than 1 hour.
For hard panir: Continue to simmer the coagulated panir for 10 minutes.
Remove the pot from the heat, cover, and allow to stand for no less than 10
minutes. Line a sieve or colander with cheesecloth or unbleached muslin,
allowing the edges to drape over the sides. Very gently ladle the curds into it
without breaking them up and scrape off the panir at the bottom of the pot. Bring
up the edges of the cloth over the cheese. Cover with something flat, like a pie
pan. Place a weight on it, such as a brick or a jar of beans. Allow to drain for
several hours or overnight.
3. Ideally, serve panir the day you prepare it or at lunch following an overnight
draining. It will, however, last 2 to 3 days in the refrigerator if well wrapped.