Last night I made Panir (page 538) a type of homemade cheese so that I could make the Peas and Panir recipe (page 114) today. I tried yogurt instead of lemon juice and the boiled milk did not separate into curds and whey, so I added a little lemon juice which did the trick. Miriam's directions to allow the curds to remain on low heat for 10 minutes was also very helpful. The lines are cause by the plastic wrap I put around the panir while pressing out the moisture.
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