Ingredients
|
Quantity
|
Milk
|
1 liter
|
Citric acid or lemon juice
|
½ tsp
|
Water
|
2 tbsp
|
Method
Panir
Version A:
Dissolve the citric acid in water. Bring milk to boil, stirring
continuously. Add the acid solution gradually, while stirring. When the milk
curdles fully, switch off the gas. Cover for 3-4 minutes. Drain into a muslin
cloth. Hold pouch under running water. Press out excess water. Shape and place
cloth under heavy weight required (stone slab) for 2-3 hours before using as
required.
Panir Version
B:
1 quart of milk (2% to whole milk any is okay, just has a
different consistency and butterfat/calories) juice of ½ lemon and ½ cup plain
yogurt (I prefer this method) or juice of 1 lemon
Foam the milk thoroughly in a saucepan (bring to a boil) over
medium heat Add the curdling mixture (the lemon and/or lemon/yogurt) stir with
wooden spoon remove from heat and mix it together Prepare a sieve or large
strainer, line with two thicknesses of cheese cloth Prop it in a bowl leaving a
couple of inches between the bottom of the sieve and the bowl bottom to allow
drainage. Almost instantly the milk will separate into sponge like panir and
thin watery whey. (just like cottage cheese) If this doesn't happen, then boil
again.
Pour the curdled milk mixture into the sieve. The whey will pass
through and the panir will stay in the cheesecloth. Save the whey to use in dal
or rice. When it has cooled draw up the 4 corners of the cheesecloth so to trap
the panir. Tie the corners so that the panir can be hung suspended. Let it
drain for 1 to 2 hours.
Then transfer to a clean bowl glass or stainless.
Knead the panir gently, but thoroughly until it forms a ball. If
you will not use it immediately place in a plastic bag and place in the
refrigerator.
Panir will hold for 3 to 4 days refrigerated.