8 cups (2 litres) whole fresh [tag]milk[/tag]
3-4 tablespoons (120ml) strained fresh lemon juice
Place the milk in a large, heavy-bottomed saucepan. Slowly bring to a rolling boil (takes about 20-30 minutes) stirring frequently. Remove from the heat and gently stir in the lemon juice. If the milk does not immediately separate into curds and whey, place it momentarily over the heat. The liquid should be a pale greenish colour.
Drape a double thickness of cheesecloth over a colander resting in the sink. Using a slotted spoon, transfer the large curds into the colander. Pour the whey and remaining bits of cheese into the colander. Gather the ends of the cloth and hold the “bag” of cheese under warm running water for 30 seconds. Place a heavy weight over the wrapped cheese and press for 30 minutes on a slanted board to allow drainage. Panir cheese can be refrigerated, tightly covered for up to a week. Panir may be cut into slices and browned in a pan the same as Haloumi [tag]cheese[/tag].
About the Author...
Judy Williams, lives in Brisbane and is the convenor of the Demented Fermenters who meet monthly to eat, swap recipes and ferment together. You can contact her via email.
Jan 31st, 2007 at 5:34 pm
You might be interested in this recipe:
http://biology.clc.uc.edu/fankhauser/Cheese/Panir.html
that doesn’t boil the milk and cautions against letting it boil in case it scorches.
Cheers.