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Pot Cheese, Indian (Panir) (D, KLP)
Source: part of an article in the Philadelphia Inquirer
Yield: 1 pound

1/2 gallon milk
4 tbsp. freshly squeezed lemon juice

Bring milk to a full foamy boil, stirring often to help prevent burning. Reduce heat to low, and before the foam subsides, drizzle in the lemon juice, stirring gently and slowly in one direction. After 15 seconds, remove the pan from the heat, stir slowly until large curds form, separating from the yellowish whey in about 1 minute.

If they don't form, put the pan back on the heat for 20 seconds. OR add another tablespoon of lemon juice, still stirring.

When curds form, cover the pot (removing it from the heat) and leave it for 10 minutes.

Line colander with pillowcase, carefully adding the curds. Put a weight on top of the curds to squeeze out the whey. After 3 hours you will have a dense, smooth, creamy cheese.

Refrigerate cheese in a container with a tight lid and a paper towel on the bottom.

Poster's Notes:
This cheese from India is like farmer's or pot cheese. It is not only easy but also quick to make and you don't need an oven.

I would assume you could flavor these but I would try it plain first to see how that goes.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A