4 Cups Milk 2 tsp salt (optional for taste only, does not help in formation of panir) 2 – 5 Rennet Junket tablets
Method: 1. Warm the milk slightly, it should not be hot. (Hint put your finger in the warm milk it should be warm)
Put in the tablet of rennet.
Wash and dry small paneer baskets. Or use the Tea Stainers as shown.
At the bottom of each basket, sprinkle 1/2 tsp of salt, then pour curd mixture over, fill to the top of the basket. This is optional, I did not use salt, it is NOT needed to make the panir. Prefer the soft creamy taste without salt.
Place the basket over a glass so that the water drains into it. Leave to form overnight or for 8 hours. (see video below)
When cheese is firm and water is drained off, overturn the cheese out carefully.
Collect drained water from each glass add this whey into a large bowl.
Insert the cheese into it to store. You will see the basket indentations and if you like you can create designer paneer!
PHOTO: If you do not have a basket, stay calm, use tea strainer.
Panir in whey
These are made from “Rennet” which is a package powder and found in Supermarkets.