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Panir—Fresh Curd Cheese


1 gallon whole milk

Juice of 2 lemons (at least 1/2 cup)

Heavy cooking pot at least 1.5 gallon


In heavy cooking pot, heat milk over low heat to just boiling. Use candy thermometer to prevent milk from boiling over.

Remove milk from heat. Gradually add lemon juice, stirring until curd separates from whey. Strain whey from curd in a find wire strainer.

Place curds in muslin (or well laundered length of panty hose, tied at one end. Place on plate in refrigerator to drain and chill. When firm and cold, remove cloth and wrap in plastic bags. Store for maximum of 3-4 days in the coldest part of the refrigerator.