Cheese making recipe for Panir, an Indian style cheese
A timeless vegetarian cookbook, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking, details vegetarian Indian classics and many contemporary American inspired recipes. Author Yamuna Devi spent eight years cooking with Indian swami Srila Prabhupada, learning the discipline of the Vaishnava kitchen and the intricate seasonings and ingredients that make up vegetarian cuisine throughout the regions of India.
“In this book you will find the richly varied foods from India’s regional cuisines presented in a unique way, a way that explains India’s culinary heritage in a spiritual light.” – Yamuna Devi
One of the more interesting sections of Lord Krishna’s Cuisine outlines different ways to process milk. The range of recipes includes yogurt, crème fraiche and cheese.
Panir cheese is very similar in texture to tofu. The method for making it is very simple and is actually one that many goat cheese makers use to produce a spreadable style of cheese.
Photographs by Ellie Markovitch
Panir Cheese recipe from Lord Krishna’s Cuisine
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Panir is a very simple Indian cheese that has a texture similar to that of tofu. It is incredibly easy for chefs and home cooks to make and can be made made with cow, sheep or goat’s milk.
- Heat the milk in a heavy bottomed pan until it boils.
- Reduce the heat to low and very slowly drizzle in the lemon juice.
- Very gently move a spoon through the milk in one direction.
- After 10 seconds, remove the pan from the heat and continue to gently stir the milk until large lumpy curds form (if the cheese has not formed after a minute of stirring, return the pan to the stove and cook until the curds form and a pale yellow liquid (whey) forms).
- When the curds have formed, let the pan sit for approximately 10 minutes.
- Line a colander with cheesecloth or a large damp white handkerchief.
- Remove the large curds with a slotted spoon and place them in the colander.
- Gently pour the remaining liquid into the colander and allow the whey to drain away, so that only the curds remain.
- Gather the corners of the cheesecloth or handkerchief and tie the ends with a long length of twine so that the cheese is contained in a closed sack.
- Hold the sack under slowly running warm water to rinse away the residual lemon juice.
- Hang the cheese from a faucet over an empty sink or bowl or from a hook in the refrigerator over a bowl.
- Allow to drain 2-4 hours until the cheese is thick and solid.
- Keep the cheese refrigerated until you are ready to use it.
- Course: Side Dish