INGREDIENTS

INSTRUCTIONS

9    
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
large pitcher of water). Let the cheese sit for 2 to 4  hours.  Use
immediately, or cover and refrigerate for up to 5 days.  Yields 8
ounces (1 cup).  PER OUNCE (channa): 75 calories, 5 g protein, 0 g
carbohydrate, 6 g  fat (4 g saturated), cholesterol and sodium content
is not available,  0 g fiber.  PER OUNCE (paneer): 100 calories, 7 g
protein, 2 g carbohydrate, 7 g  fat (5 g saturated), cholesterol and
sodium content is not available,  0 g fiber.  From an article by Lax
Hiremath in the San Francisco Chronicle,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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