Ingredients

​

1 1/2 qt Whole milk
1 1/2 cup Cultured buttermilk

​

Method :

​

* 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).

* Gently pour the curds and whey into the cheesecloth.

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

* 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.

* Yields approximately 10 ounces.

* Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.

* Paneer cheese: Snugly wrap cheesecloth around the channa to form a"cake." Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a l hours.

* Use immediately, or cover and refrigerate for up to 5 days.