Indian Panir or Curds and Whey
For equipment you'll need:
- large stockpot
- wooden spoon
- large colander
- bowl big enough to put
the colander in
- cheese cloth
- kitchen twine
- a place to hang the cheesecloth later where the paneer can
For the ingredients, you'll need:
- 1/2f gallon whole milk
- 6 tblspn of lemon juice
You must use whole milk because the fat and
solids in the milk are what you'ree trying to collect.
- Heat the half gallon of milk to a full rolling boil. Stir
frequently, scraping the bottom with the wooden spoon to prevent burning or
sticking. The milk must separate into the milk solids (curds) and
the remaining liquid ( whey). Once the milk expands in
- Reduce the heat to low
and stir in the lemon juice. Stir for about 15-20 seonds always in the same
direction (clockwise or counterclockwise). The curds should start
separating from the whey.
Take the pot off the heat, cover tightly, and let it sit for ten minutes.
- Cover a colander with 3-4 layers of cheesecloth or muslin (folded so there
is plenty extra on each side to make a sack around the cheese-to-be). Place the
colander in a larger bowl to catch the liquid to be strained.
- Spoon the biggest
solids out of the stockpot with a slotted spoon into the cheesecloth covered
colander, then slowly pour the remaining liquid whey through the colander and
- Let the curds cool, then gather the cheesecloth
together to form a sack for the curds; tie the curds off with a short piece of
- Rinse the bundle in warm water once to get rid of the
residual lemon juice.
- Suspend the paneer
in the cheesecloth from the knob over a bowl to catch the whey that will slowly
drain; twist the cloth gently to press some whey out.
- The cheese should be ready for use after 3 hours.
Idaho Web Design