Recipe Ingredient
- 3 litres milk
- 250ml water
- 180ml vinegar
Instructions
- Bring milk to a boil in a deep saucepan, stirring constantly, over high heat. Once milk comes to a boil, remove saucepan from the fire. Add in combined water and vinegar solution slowly. Keep stirring until the milk curdles completely. Cover the saucepan and set aside for 15 to 30 minutes.
- Strain the curdled milk through a piece of muslin cloth (this is to make sure that the watery whey is removed). Wrap up the curds lightly then press down with something heavy for several hours. Store the home-made panir in the refrigerator for use when required.
