Indian Cheese - Paneer and Channa

1. 1

   Pour milk into a heavy 4-quart saucepan.

2. 2

   Bring to a boil over medium-high heat, stirring occasionally.

3. 3

   Reduce heat to medium and stir in buttermilk.

4. 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. 5

   Line a colander with a double layer of dampened cheesecloth.

6. 6

   Set the colander in the sink or in a bowl if you wish to save the whey (see note).

7. 7

   Gently pour the curds and whey into the cheesecloth.

8. 8

   Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.

9. 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. 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. 11

    Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.