Randy's Vegetarian Cookbook

Panir (Indian Cheese)

6 cups milk
3 to 4 Tblsp strained lemon juice

In large pot heat milk on high heat, stirring occasionally, making sure that milk is not sticking to bottom of pan. Bring to a boil. Lower heat and add lemon juice.

Stir gently around sides of pan until all the milk has separated into curds and whey. The liquid (whey) should be clear. If not, add a little more lemon juice. Turn off heat.

Line a colander or perforated cheese-shaping box with cheesecloth, and strain curd. (Whey can be used in soups.) If desired, rinse the curd with cold water.

Gather up sides of cheesecloth and cover top of curd to seal it tightly inside. Put something heavy on top of the curd to press it. Keep weight on anywhere from 15 minutes to 2 hours.

Use in recipes such as Zucchini, Tomato, and Panir
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