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["For channa:", "Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.", "Reduce heat to medium and stir in buttermilk.", "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.", "Line a colander with a double layer of dampened cheesecloth.", "Set the colander in the sink or in a bowl if you wish to save the whey (see note).", "Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.", "Gently pour the curds and whey into the cheesecloth.", "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).", "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.", "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.)", "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.", "For Paneer cheese:", "Snugly wrap cheesecloth around the channa to form a""cake.""
