Homemade Panir Cheese

by Editorial Staff

The classic recipe for Indian Panir cheese.

Cook: 3 hour

Servings: 4-6

Ingredients

  • Milk – 4 Liters (high fat)
  • Lemon – 1 Piece (or vinegar)

Directions

  1. Heat the milk and squeeze a little lemon juice there. When the milk begins to curdle, stir with a wooden spatula and add a little more lemon juice (or vinegar). Stir until the milk separates into a clear liquid and soft white “flakes”.
  2. Rinse the towel with fresh water, place it in a container so that it hangs around the edges. Pour in the curdled milk.
  3. Let the liquid drain.
  4. Grasp the fabric by the edges and lift up.
  5. Then, squeeze the water out of the cheese.
  6. Now place it in a deep plate.
  7. Cover with a saucer and place something heavy on top. Refrigerate for several hours. If water accumulates, simply drain.
  8. The cheese is ready.
  9. You can use it immediately, or you can fry it for 3-4 minutes in oil.

Bon appetit!

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