Nourished Magazine :: Wisdom to thrive by

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...

A survivor of CFS and now a thriver of life with a super awareness of "when all our farmers are gone, who is going to feed us?" A teacher of cultured foods and Weston A Price food principles in Brisbane. Supporting a biodynamic beef farmer by offering my organisation skills and home for pick up in Brisbane of his fabulous beef. An understanding that kids are our future and passing on "the old knowledge of food and cooking" A Pyjama Angel who reads to children in foster care the The Pyjama Foundation.