Name: Persian Cheese (Panir)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 cup (240 g) plain yogurt; 2 tablespoons sea salt (optional); 2 teaspoons nigella or cumin seeds, or ¼ cup/20 g fresh thyme or mint leaves; Cheesecloth for straining; ½ cup (120 ml) fresh lime juice; 8 cups (2 quarts/1.9 l) whole milk; 1 tablespoon plain yogurt; ½ teaspoon sea salt

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
35 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Cheesecloth for straining
8 cups (2 quarts/1.9 l) whole milk

Method

Line a strainer with three layers of cheesecloth and place it in a large container.
Pour the milk into a large pot and bring to a boil over high heat. Add the lime juice and salt to the boiling milk. Stir once. Add the yogurt and stir again. Boil over medium heat for 3 to 5 minutes or until the milk’s color turns yellowish and curds appear.
Remove the