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
- 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”.
- Rinse the towel with fresh water, place it in a container so that it hangs around the edges. Pour in the curdled milk.
- Let the liquid drain.
- Grasp the fabric by the edges and lift up.
- Then, squeeze the water out of the cheese.
- Now place it in a deep plate.
- Cover with a saucer and place something heavy on top. Refrigerate for several hours. If water accumulates, simply drain.
- The cheese is ready.
- You can use it immediately, or you can fry it for 3-4 minutes in oil.
Bon appetit!
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