Preparation / Directions:
Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. When the milk curdles fully, switch off the gas. Cover for 3-4 minutes. Drain into a muslin cloth. Hold pouch under running water. Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.
Panir Version B
1 quart of milk (2% to whole milk any is okay, just has a different consistency and butterfat/calories)
juice of 1/2 lemon AND 1/2 cup plain yogurt (I prefer this method) OR juice of 1 lemon
Foam the milk thoroughly in a saucepan (bring to a boil) over medium heat Add the curdling mixture (the lemon and/or lemon/yogurt) stir with wooden spoon
remove from heat and mix it together Prepare a sieve or large strainer, line with two thicknesses of cheese cloth Prop it in a bowl leaving a couple of inches between the bottom of the sieve and the bowl bottom to allow drainage. Almost instantly the milk will separate into sponge like panir and thin watery whey. (just like cottage cheese) If this doesn't happen, then boil again.
Pour the curdled milk mixture into the sieve. The whey will pass through and the panir will stay in the cheesecloth. Save the whey to use in dal or rice. When it has cooled draw up the 4 corners of the cheesecloth so to trap the panir. Tie the corners so that the panir can be hung suspended. Let it drain for 1 to 2 hours.
Then transfer to a clean bowl glass or stainless.
Knead the panir gently, but thoroughly until it forms a ball. If you will not use it immediately place in a plastic bag and place in the refrigerator.
Panir will hold for 3 to 4 days refrigerated.
Hope this doesn't sound difficult as it is very easy and after making once you won't need a recipe!
Source: Mary-Anne Shan