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“fresh cheese for Indian cuisine”
1hr 20mins
1 cup

Ingredients Nutrition


  1. Bring the milk to a boil, add the lemon juice.
  2. The milk will start to curdle.
  3. Turn off the heat, let it sit for a few moments, bring it back to the boiling point; remove from the heat.
  4. When half-cool, strain curds from whey through any fine cloth such as a piece of muslin or several thicknesses of cheesecloth.
  5. Put a colander lined with cloth in the sink and pour the curdled milk through it.
  6. As soon as most of the moisture has drained, gather the top of the cloth, tie it together with anything handy, and let it hang until all the water has dripped through.
  7. This usually takes an hour.
  8. Note: Under no circumstances squeeze the bag or try in any other way to lend nature a hand.
  9. It removes the flavor along with the water, tends to make the panir tacky.
  10. Remove the panir from the cloth, place it in a plastic bag and keep it in the refrigerator.
  11. This will keep nicely for a couple of days.
  12. After that, it will start to smell.

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