Homemade Cheese (Panir)

This cheese was from my Ethiopia Cookbook (compiled by Peace Corps Volunteers). I forgot, again, to take a photo, but I think you should give it a try. I am definitely going to be making it again (with photos)! Just tip if you use it as a soft or medium cheese, you may want to mix in a little seasoning or herbs to bump up the flavor. As a hard cheese it would be better crumbled or grated into a salad, over pasta, or soup. I would suggest following the recipe first, then, if you like it, double or triple it for more.

Panir Cheese Recipe: Serves 1-2

2 cups WHOLE milk

2-3 tbsp lemon juice or white vinegar

1 tsp salt

Bring milk and salt to a boil (**Be sure to keep an eye, you don not want to burn the milk) stirring occasionally. Reduce heat and add lemon juice or vinegar. The milk should begin to separate and clear. Once liquid is clear, strain mixture into a clean, thin cloth*. Gather cloth and press excess liquid out. Return to cloth to strainer, set over a bowl, and press cheese with a heavy object. (I placed a bowl on top the cheese and weighted it with a full bottle of rubbing alcohol.) Let it sit in a cool place but not the fridge! Cheese needs to sit for 15 mins to 12 hours, depending on how soft or hard you want it. Mine sat for about 6 hours and was a medium consistency--soft to mix in but hard enough to crumble on salad.

*The liquid can be strained in to a bowl and used in soup or stew.