Homemade Paneer / Panir (Indian Curd Cheese)

Anu's Note:

I found this recipe following a link from Foodsubs.com and thought I'd post it here for all those of you who don't find paneer in local markets. Paneer is a type of fresh cheese used in North Indian cooking. For those interested in more info, use this link: http://www.foodsubs.com/Chefresh.html#paneer

• Total Time: 7 hrs 20 mins
• Prep Time: 7 hrs 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 6 approx

• 1 1/2 quarts whole milk
• 1 1/2 cups cultured buttermilk

Directions:

1. For channa:
2. Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium and stir in buttermilk.
4. When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
5. Line a colander with a double layer of dampened cheesecloth.
6. Set the colander in the sink or in a bowl if you wish to save the whey (see note).
7. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
8. Gently pour the curds and whey into the cheesecloth.
9. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
10. If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
11. Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. (Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
12. Yields approximately 10 ounces. Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
13. For Paneer cheese:
14. Snugly wrap cheesecloth around the channa to form a"cake."
15. Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
16. Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
17. Yields 8 ounces (1 cup). Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.