|Milk||1⁄2 Gallon (8 Cups)|
|Lemon juice||3 Tablespoon|
|Unflavored yogurt||3 Tablespoon|
Bring milk to a boil in a 3-quart saucepan. Add lemon juice and yogurt. Return to a boil, stirring once or twice. Remove from heat. Milk should be curdled and should look slightly yellow.
Line a colander with a double piece of cheesecloth. Place colander over a bowl to catch whey, which can be used later in soups or dal. Pour curdled milk into colander and let it drain for a few hours or overnight.
Gather edges of cheesecloth together, making a ball of the cheese solids. Twist ends together with a rubber band and squeeze out excess whey. Rinse cheese ball gently under cold running water. Place several layers of newspaper on a flat surface. Cover with several paper towels. Position wrapped panir on paper towels and cover with a flat plate. Put a heavy weight, such as a pot filled with water, on the covering plate.
After about 30 minutes, unwrap panir. Refrigerate.