Panir (Fresh Cheese) 

8 cups whole milk

1 cup plain yogurt or 4 tbsp lemon juice or vinegar

Pour the milk into a saucepan.  Heat the milk over low heat until just before the boiling point.  Lower the heat.  Add the yogurt, stirring in a circular motion with a wooden spoon.  Remove from heat. 

Let curdle for several minutes.  Place a sieve over a heatproof dish.  Fold cheesecloth into four and use it to line the sieve.  Once the milk has curdled, ladle it into the sieve.  Fold the cheesecloth over the curds and place a heavy object on top to drain the cheese.

Once it has drained, remove the cheesecloth.  Cut into squares.  Cool and store in a airtight container.  Can be stored for 4 days in the refrigerator.

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