Heat the milk over medium-high heat until it reaches roughly 80–85°C (176–185°F), stirring occasionally to prevent the bottom from scorching.
Squeeze some lemon juice into the milk and stir gently with a wooden spatula. When the milk begins to curdle, gradually add more lemon juice in small amounts while stirring continuously until the milk completely separates into clear whey and soft white curds (about 5–10 minutes).
Rinse a clean towel with fresh water and place it in a strainer or sieve, allowing the edges to drape over the rim.
Pour the curdled milk and curds into the lined strainer.
Let the liquid drain completely (about 10–15 minutes).
Grasp the towel by the edges and lift the bundle away from the strainer.
Gently squeeze and press the towel to remove excess water from the cheese.
Transfer the cheese to a deep plate, cover with a saucer, and place something heavy on top (such as a bowl or canned goods).
Refrigerate for 1–2 hours until the cheese is firm. If water accumulates, drain it.
Cut the panir into pieces. Serve fresh or fry in oil over medium heat for 3–4 minutes until light golden.
Ingredients
Print Recipe
Pin Recipe